Sourdough Fougasse – Intermediate Sourdough On-Demand Class

Intermediate Sourdough On-Demand Class at kingarthurbaking.com/ondemand

so let’s see what’s going on here these have risen for an hour and they look beautiful they’re quite puffy they’re actually moving at a very good rate which is nice to see so now it’s time to cut this fugas let’s get started i’m going to put some bench flour down and i’m going to be a little bit generous here because we’re cutting because we’re exposing some of those like sticky surfaces potentially i want to make sure that i’m not sticking to the bench so i’ll move this over if it needs a little bit of a sort of attention just to make sure i have a nice triangular form you can do that i’m giving it a little bit of a pat and then on the top side i’m also going to give it a little bit of flour so to cut this let me show you what i’m going to do with my hand first and then i’ll actually use the tool so i’m going to make a center cut right along the midline and then i’m going to go back and make three cuts on either side and then i’m just going to stretch it till it’s about 8 and 1/2 9 in in length so let’s do it then i’m going to take my cutting tool and i’m going to make a cut which goes all the way through to the bench and it leaves me about a border of maybe an inch or so at the top and bottom now i’ll go back in and i’m going to make three cuts along either side of that so one and when i cut through i sort of give it a little bit of a wiggle to make sure i’ve cut all the way through just in case you hit a piece of bacon or a piece of date or something like that and if it’s not perfect uh it’s a little early to worry just sort of be patient here cutting through all the way down now i have my cuts on either side okay and then i’m just going to open them up just a little bit it looks good to me form looks good i got all the way through on my cuts if you see an area that doesn’t quite cut through go back and hit it again just go back in there so now it’s time to transfer it i’m going to add a little bit of cornmeal the cornmeal is here for mostly texture honestly it’s mostly just to give that bottom crust a little bit extra crunch if you don’t have cornmeal you could use simolina as well so gather up your courage now you’re going to pick this thing up and you’re going to flop it over here onto this tray you try and do it quickly and i think you’re going to be fine even if it gets a little deformed on the way over that’s okay mine wasn’t perfect once you get it over here you can take a second and sort of just manipulate it into form a little bit you can see how once baked we’re going to have these sort of arms that you could pull off and hand to someone you