15 May 2020
The fougasse recipe makes delicious bread, but the dough is quite tricky to handle - this method minimises handling but makes a nice loaf with a chewy crust and a good crumb structure.
125g sourdough starter
225g strong flour
1/2 tsp salt
Makes 1 small loaf
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, put the dough into an oiled 1lb loaf tin, cover and place in the fridge. Leave for 6 hours or overnight.
When your dough has proved, bring it back to room temperature - I put it into a 30C oven for an hour.
Heat the oven to 250c.
Slash the top of the loaf, and spray it with water - you can also add some water or ice cubes to the oven.
Bake for 35 minutes.
Crispy bread made with the sourdough starter.