Leaf Shaped Fougasse

CREDITS

ChainBaker

INGREDIENTS

175g water5g salt8g oil1 teaspoon yeast40g brown flour
210g white bread flour
Brushing:Melted butterSeasoning

METHOD

Note: this recipe only makes one leaf. Double the ingredients for 2.

Mixing dough Combine all the ingredients except the white bread flour in a medium mixing bowl. Whisk well.
Mix in the white bread flour until a ball of dough forms. Leave covered to rise for just 30 minutes.
Fold and rest/riseDo a 'fold.' Refer to our Everyday Bread recipe for more information on folding dough.
You can now refrigerate the dough overnight or, alternately, leave to rise at room temperature for 2 hours.
Pre-shapeLightly dust the work space area with flour. Form into a ball and leave covered with cling wrap for 1-2 hours.
Shape and proofFlatten the ball into a leaf shape on a lightly floured surface. Transfer to a large greased baking tray. Use a silicone spatula to make vine-like cuts. Slightly lift and stretch out the dough after cutting to prevent it from closing when baking. Please don't be obsessive about the shape, it will never be perfect and that is the point. You can check online for all the other lattice patterns available.
Begin preheating oven on 210° fan assist after 30 minutes. Leave to proof until visibly puffy then bake for 18-20 minutes until well golden and crisp.Remove and brush generously all over with butter. Sprinkle with spice/herb of choice or leave plain. Allow to cool slightly on wire rack before tearing in. Enjoy!

INFO & TIPS

>Using the dimpling technique really helps to get that desired leaf shape without tearing the dough.
>We love seasoning with a mix of sea salt, black pepper and garlic powder.

POSTED ON

01 Aug 2024

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