Sourdough Fougasse

Sourdough Fougasse


125g sourdough starter
225g strong flour
150g water
1/2 tsp salt

Makes 6 breads



Combine the ingredients in a large bowl - it will make a very wet, sticky dough.

Knead the dough for 10 minutes, but don't add any more flour. Oiling your hands and the work surface might help.

Put the dough back into the bowl, and cover. Leave it to develop for 3 hours. Every hour, stretch and fold the dough back in on itself.

After 3 hours, cover the dough with oiled clingfilm and put the bowl in the fridge. Leave for 6 hours or overnight.

Heat the oven to 250c.

Flour the work surface, then strech your dough into a wide rectangle. Try not to push out the bubbles that have formed. You can flour the top of the dough now, which will make it a bit easier to handle.

Using a dough scraper, cut the dough into triangles, then make slits in each and pull them open. Watch out - the dough is sticky and very stretchy.

Using a peel, put 2 breads at a time into the oven, and bake for 8 minutes. You're looking for a golden, crispy crust.

Selected recipes

Sourdough Pitta

Sourdough Pitta

28 April 20

Flatbreads made using sourdough starter - a long process, but the results are delicious.



26 April 20

Naan bread in the home oven.

Zaatar Manoushe

Zaatar Manoushe

Lebanese breakfast flatbread

Dough after rising

Spread onto work surface

Cut to shape