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🥰 Fougasse Recipe:
Levain:
20 grams of mature wheat starter
32 grams of all-purpose or bread wheat flour
8 grams of whole wheat flour
40 grams of water at room temperature
Yield: 100 grams
Dough:
100 grams of levain
450 grams of all-purpose or bread wheat flour
50 grams of whole wheat flour
350-375 grams of cold water
10 grams of salt
Yield: 960-985 grams
Instructions:
For the levain, mix all ingredients and leave at room temperature. At its peak, the levain will have a
wrinkle on its surface, will be bubbly, and have a pleasant yogurt-like aroma. The volume will increase
by 2-3 times or more.
Timing:
At 26-28 C (78.8-82.4 F): 4 – 5 hours
At 24-26 C (75.2-78.8 F): 6 – 8 hours
Below 24 C (75.2 F): from 6 hours
Above 28 C (82.4 F): not recommended
Dough Mixing
Mix all ingredients (320 g of water) without the salt until all the flour is hydrated and the mixture is
homogeneous. If the dough is very stiff, add water in 10 grams portions to reach the desired
consistency. If the air temperature is above 26C (78.8F), use cold water (5-14C (41-57.2 F)) or replace some of thewater with ice. Let the dough autolyse for 30-60 minutes at room temperature.
Kneading the Dough
After the autolyse, add the salt and additional water to achieve the desired consistency. Mix the dough until it is smooth and the gluten is moderately developed.
Bulk Fermentation
Ferment the dough until it increases by 1.5 to 1.7 times (50-70% from the starting level), folding the
dough every hour. If the dough is weak, fold every 30 minutes; do not fold during the last hour.
The recommended dough temperature is 24.5-25 C (76.1-77 F), with a fermentation time of
approximately 3 hours. Then, place the dough in the refrigerator at 5-7 C (41-44.6 F) for up to 12 hours, until it has almost doubled in size.
Happy Baking!
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About Anna Botti:
• Professional baker from Italy
• 10 years experience in sourdough bread and pastry baking
​• Founder of Oh my Bread – international online sourdough baking school
• Over 20.000 students
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