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Fougasse dough
| Preparation : 5 min | Resting : 1 hr 30 min |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 1 rates |
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Serves MAKES 1
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| 1 | sachet easy blend yeast (7g) |
| 150 | ml cold water |
| 5 | g sea salt |
| 250 | g bread flour |
| 50 | ml olive oil |
| 1 | Put the ingredients into the metal bowl. Start the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the programme by pressing Auto. |
| 2 | Place the dough in an oiled bowl, cover with oiled clingfilm and set aside to rise for 1 hour. Gently fold the dough twice in the bowl, cover with a damp cloth and set aside somewhere warm to rise for 30 minutes or until it has doubled in size. While the dough is rising for the second time, preheat the oven to 240°C (230°C fan, gas mark 8/9). |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
The result may vary depending on the flour used.
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Joy Kalkman
great favourite