여름 감자로 만든 바삭한 푸가스! | Fougasse recipe

안녕하세요:)

날씨가 아주 덥죠!
그래서인지 가볍게 먹을 수 있는 빵을 많이 만들게 되는 거 같아요
엄마가 보내준 야채(오이, 감자, 호박, 고추)들로 반찬이며 빵이며
나름? 바쁘게 만들어 보고있구요!! (어서 써야해ㅐ..)
재료들로 빵 만들 생각하니 설레이기도 합니다아..맨날 뭐 만들지 고민..!

올해는 감자를 직접 못 캐러 간 게 조금 많..이 아쉽지만 (몸 쓰는거 좋아하는 편..)
열심히 먹는거에 만족하는걸로..😬

그럼 오늘 영상도 봐주셔서 감사합니다 🤍

_________________________________________

[재료 / 600g, 푸가스 2개 분량 ]

-T65 95g
-강력분 Bread flour 95g
-소금 Salt 4g
-감자 Potato 48g
-물 Water 143g
-드라이 이스트 Dry yeast 3g

-추가물 Bassinage 19g
-올리브오일 Olive oil 29g

*토핑
-감자 Potato 57g
-양파 Onion 67g
-에멘탈치즈 Emmental cheese 44g

_________________________________________

1) 밀가루, 소금, 감자, 물, 드라이이스트를 넣고 1단 1분 / 2단 10분 믹싱한다.

2) 2단으로 추가물과 올리브오일을 넣으면서 7분 더 믹싱한다.

3) 토핑을 넣고 사방으로 폴딩 해준다.

4) 30분간 실온에 둔다.

5) 폴딩을 한 번 더 해준 후 약 40분간 1차 발효 해준다.

6) 300g씩 분할 해준 후 삼각형 모양으로 가성형 해준다.

7) 20분간 휴지한다.

8) 스크래퍼를 이용해서 나뭇잎 모양으로 성형 해준 후 약 30분간 2차 발효 해준다.

9) 예열된 오븐에 넣고 스팀을 준 후 220도 8~9분 구워준다.

_________________________________________

*레시피 사용시 출처를 밝혀주세요.
*영상 2차 편집 및 업로드를 금지합니다.

#홈베이킹 #baking #sourdough #fougasse #프랑스빵 #베이킹레시피 #homemadebread #homebaking

Hello, today I’m going to make bread with potatoes! My parents just dug them up and sent them to me, so they’re fresh… These potatoes are just so fluffy, and they just keep getting softer no matter how much I eat.. Maybe it’s because the weather’s been so hot lately, but I’ve been making more breads with a light texture. I often make simple ciabatta or focaccia, but today I’m going to make fougasse, which uses a similar dough but has a slightly different shape. First, I’m going to dice the potatoes and microwave them . I ‘m going to cook them until they still have a nice texture! Now, I’m going to lightly sauté the onions. I’m going to season with a little salt and pepper and sauté them until just this long. Let the potatoes and onions cool before using them! I’m going to add some of the cooked potatoes and knead them together. I’m going to mix for 1 minute on speed 1, 10 minutes on speed 2, and then add water and oil and mix for 7 more minutes! When the dough comes off the bowl, I add the additional liquid in two batches. Once all the water is absorbed, I’m going to add the additional oil in two batches. Once the oil is absorbed , it’s done! I’m going to fold the potatoes, sautéed onions, and Parmesan cheese. Now I’m going to leave it at room temperature for 30 minutes! I’m going to fold it one more time and let it rise for one more time! The first rise is done, so I’m going to divide it! I’ll get rid of any large air bubbles with my palm and divide it into 300g each! I’m going to pre-shape it into triangles. I’m going to let it rest at room temperature for 20 minutes (press it loudly). Now, I’m going to spread it out into a triangle shape and gently stretch it. I’m going to shape it with a scraper . I’m going to stretch it so that the dough doesn’t stick back together and hold the shape! Try forming it into the leaf shape you want! I formed it into two shapes. Forming is done! Cover it with plastic wrap to prevent it from drying out and let it rise for 30 minutes. Put it in the oven and steam it! Bake it at 220 degrees for 8-9 minutes. The fougasse has a crispy texture all over the edges, so it’s crispy no matter how you eat it! The point is the chewy potatoes and sweet onions★ It’s salty and has a strong peppery taste, so I think it would go well with beer.. When I looked again while editing, I realized I put a lot of salt when I sautéed the onions.. Hehe, it was a little saltier than I wanted! I want to show you the result a little better, but I can’t stand the smell and I’m ripping it off.. (Gestures that say it’s delicious..)