Bread

Ingredients for 10 servings:

• 10 g yeast
• 125 g flour
• 250 g water, warm
• 500 g flour
• 1 tsp salt, fine
• 1 tbsp oil (olive oil)
• 300 g water, warm

Instructions

Working time approx. 1 hour; Rest time approx. 2 days 12 hours; Total time approx. 2 days 13 hours

Fougasse

Sourdough starter preparation: Dissolve yeast in 150g warm water, add 75g flour. Mix well. Cover with a cloth and let rise in a warm place for 12 hours. The next day, add 50g flour and 100g warm water and mix well again. Let rise in a warm place for another 12 hours. The next day, add the sourdough starter to 300g warm water, salt, olive oil, and flour, and beat until a smooth and soft dough forms. Cover and let rise for 1 hour. Knead again on a floured surface (optionally add olives, corizo, etc., depending on your taste, or use plain flour). Place on a greased baking sheet, cut notches into the dough, and cover and let rise for another 30 minutes. Bake in the preheated oven until golden brown. Let cool on a wire rack. Oven temperature: 230°C. Baking time: approx. 25 minutes.