Fougasse with sourdough

Ingredients for 1 servings:

• 15 g starter
• 150 g wheat flour Tipo 00, alternatively Type 550
• 150 ml water, lukewarm
• 350 g wheat flour Tipo 00, alternatively Type 550
• 200 ml water, lukewarm
• 10 g salt
• 5 g fresh yeast
• 30 ml water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 7 hours

delicious for a barbecue evening

For the sourdough, combine all ingredients and let it rise at room temperature for 12 hours (overnight). For the main dough, combine the sourdough, flour, and 200 ml of water, then let it rest for 30 minutes. Then add the salt and the yeast dissolved in approximately 30 ml of water and knead everything into a smooth dough. Let the dough rise in a covered bowl for 3 hours, stretching and folding the dough every 30 minutes. Then let it rest for 1 hour. Divide the dough into 3 portions. On a floured surface, gently shape one portion of the dough into a square without pressing out the gas. Using a dough scraper or the back of a knife, make “cuts” in the dough. One large one in the center and small ones around the edges. Gently stretch the dough at the cuts. Cover the dough and let it rise for another 30 minutes. Meanwhile, preheat the oven to 250°C (480°F) top/bottom heat. Place two baking sheets in the oven. Place one on the middle rack at the bottom and the other upside down at the top. After the rising time, remove the bottom sheet, place the fougasse and its baking paper on it, and place it in the oven. Reduce the temperature to 220°C. After 20 minutes, remove the top sheet and bake for another 10 minutes. Remove from the oven and let the fougasse cool on a wire rack. Repeat with the other two portions of dough. Tip: Brush the fougasse with olive oil and sprinkle with coarse salt. Or top with cheese. Goes well with grilled food.