How to Bake Sourdough Fougasse Bread

Want to learn more about sourdough baking? ► Join my free masterlcass https://www.ohmybread.online/aweb-scw... 🥰 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! Check out Oh My Bread's Instagram:   / ohmybread.online   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 Any questions? ► Write an e-mail to [email protected] & OMB Team will be happy to assist!