Recipe Bake Ingredients Steps

Sourdough Fougasse

Roasted Garlic and Rosemary Fougasse
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Author: Loafhacker (Brendan)
4x (978g)
72%
6 hrs
Loaves
Hydration
Starter Peaks
Day 1 @ 9:15 AM
12 hrs
Day 1 @ 9:20 PM
Start
Cold Proof
Ready
Change Start Bake Stop Bake
Ingredient
Baker's Pct
Levain
This is a 50/50 mix of water and flour
15%
Whole Wheat Bread Flour
4.9%
Strong white bread flour
95%
Water
Main water
60%
Reserved water for Levain
2%
Salt
2%
Water for salt
2%
Olive Oil
5.9%
Olives
Coarsely chopped. Add as much as you like. Weight here is just a guide.
2.4%
Rosemary
Finely chopped or run through a herb mill. Weight is a guess. It's just roughly a handfull.
1%
Roasted Garlic
1 head of garlic. Ignore weight!
1%
When
Step
Duration
Levain
4h
  1. Make the Levain
  1. Make the Levain:
  2. Mix flour, water and starter as per above
Timing is automatically calculated based on time entered for starter to mature above. It will not be mature by the end of this step. It factors in the steps before during autolyse before the levain is mixed in which should allow it to then be at full maturity.
Autolyse
10m
  1. Pre-mix the autolysed dough
  1. Mix 1,227g of water with 1,944g of white flour and 100g of wheat flour (not the levain yet!)
  2. Mix enough to fully incorporate but not beyond that for now
2h
  1. Rest the autolysed dough
  1. Store next to levain to bring to same temp (ideally 27°C-30°C / 80°F-86°F)
  2. Now rest the dough
10m
  1. Mix the levain into dough
  1. Perform a float test on the levain if you are unsure (does a small blob float in water?) delay this step if it doesn't float yet
  2. Using 40g of water (the "water for levain"), mix in the 307g of levain and then incorporate into the autolysed dough
  3. Mix enough to fully incorporate but not beyond that for now
30m
  1. Rest dough
  1. Rest dough (ideally 27°C-30°C / 80°F-86°F)
Knead
15m
  1. Knead the dough
  1. Spread the dough out on the counter and sprinkle on 41g of salt.
  2. Spread the 41g of water reserved for salt on top as well.
  3. Oil your hands with the olive oil.
  4. Keep dipping fingers into the olive oil as needed whilst working the dough during this step. You don't have to use all the oil though!
  5. Knead the dough using your favorite method for 1-3 minutes.
Bulk Fermentation
40m
  1. Start bulk fermentation
  1. Transfer to container for bulk fermentation phase
5m
  1. Lamination and adding mix-ins
  1. Stretch dough out on countertop into thin sheet just before breaking.
  2. When the dough is rolled out, spread the chopped rosemary, chopped olives and roasted garlic across the dough. Then either fold (like croissant dough) or roll (like cinnamon rolls) to laminate the dough.
Mix-ins are optional. Don't worry about thoroughly incorporating the mix-ins. The lamination is enough at this phase. They will start to melt into the dough over the next phase.
40m
  1. Continue Bulk Phase
  1. Leave it be!
5m
  1. 2nd Lamination
  1. Laminate for the second and final time
55m
  1. Continue Bulk Phase
  1. Leave it be!
Pre-Shape
5m
  1. Pre-shape each fougasse
  1. Tip out onto countertop
  2. Lightly sprinkle with flour on the top only
  3. Divide into portions for individual fougasses
  4. Coax each segment into a flatter state without excessive degassing
30m
  1. Rest the pre-shaped fougasses
  1. Rest for 30 mins to allow each one to flatten further and the dough to relax
Final Shape
15m
  1. Final shaping of fougasse
  1. Stretch each one out gently and then use a bench scraper (or the tool of your choice) to cut the trademark fougasse slashes into each one
Bake
1h
  1. Preheat and final proof
  1. Preheat oven at 250C at least 30 mins before baking
10m
  1. Put into oven
  1. Put fougasse onto baking paper to allow it to be transferred
  2. Place onto hot baking stone/steel by lifting and placing with the baking paper sticking out from either side
  3. Baking Stone Method: Pour boiling water into metal tray with tea towels or lava rocks and spray inside of oven with water from a spray bottle a few times and then close oven door immediately
  4. Turn down to 240 C immediately
10m
  1. Bake with steam at 240°C/465°F
  1. Avoid opening the door during this phase to allow as much steam as possible to build up.
10m
  1. Continue to bake without steam at 210°C/410°F
  1. Reduce to 210°C/410°F
  2. Bake for another 5-10 mins until target colour is reached
Enjoy
15m
  1. Take out and rest before eating
  1. Take out of the oven
  2. Sprinkle liberally with coarse sea salt to taste
  3. OPTIONALLY - brush with olive oil, then add the sea salt, then return to the oven for a few minutes. This will give it a glossier and more bronzed look.
  4. Rest it for 15-30 mins
If you don't rest it, the inside may not be fully cooked, and could be gummy when you cut through it. At least wait 10 minutes!
0m
  1. Eat!