RECIPE 7.41
FOUGASSE WITH OLIVES
Yield: 13 Loaves, 1 lb. (450 g) each
Method: Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, approximately 1 hour.
Method: Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, approximately 1 hour.
Bread flour
5 lb. 8 oz.
2640 g
100%
Water (temperature controlled)
3 lb. 6 oz.
1620 g
61%
Olive oil
4 fl. oz.
120 ml
4.5%
Salt
2 oz.
60 g
2.2%
Instant yeast
1 oz
30 g
1.1%
Old Dough (page 203)
1 lb. 1 oz.
510 g
19%
Kalamata olives, pitted
2 lb.
960 g
36%
Fresh oregano, chopped fine
0.5 oz.
15 g
0.5%
Total dough weight:
12 lb. 6 oz.
5955
225%
5 lb. 8 oz.
2640 g
100%
Water (temperature controlled)
3 lb. 6 oz.
1620 g
61%
Olive oil
4 fl. oz.
120 ml
4.5%
Salt
2 oz.
60 g
2.2%
Instant yeast
1 oz
30 g
1.1%
Old Dough (page 203)
1 lb. 1 oz.
510 g
19%
Kalamata olives, pitted
2 lb.
960 g
36%
Fresh oregano, chopped fine
0.5 oz.
15 g
0.5%
Total dough weight:
12 lb. 6 oz.
5955
225%
- 1 Combine the flour, water, olive oil, salt and yeast in the bowl of a mixer fitted with a dough hook. Mix on low speed well combined. Increase the speed to medium and knead until the dough reaches 75°F (23°C). Add the Old Dough in small pieces. Continue kneading until the dough is fully developed and reaches 77°F (25°C).
- 2 Mix in the olives and oregano on low speed until just incorporated.
- 3 Scrape the dough onto a floured surface. Cover loosely and ferment 1 hour, or until doubled. Punch the dough.
- 4 Divide the dough into 1-pound (450-gram) pieces. Round each piece and place them on a floured surface. Let the dough rest, lightly covered, for 10 to 15 minutes.
- 5 With a floured rolling pin, flatten each piece of dough into a teardrop shape measuring approximately 11 inches (28 centimeters) high and 8½ inches (21.5 centimeters) wide. Place the shaped dough pieces onto a floured canvas couche or pieces of parchment paper.
- 6 Proof until pieces have increased 40 to 50 percent in volume.
- 7 Flip the proofed pieces of dough from the floured canvas onto a floured peel, or slide the loaves on the parchment paper gently onto a peel. (The fougasse may also be baked on parchment-lined baking sheets.)
- 8 Cut several vents into each piece of dough using a dough scraper, then open the vents slightly by pulling them with your hands.
- 9 Bake at 440°F (226°C) with steam in the oven for the first 5 minutes. Continue baking until the crust is uniformly browned, approximately 27 to 30 minutes. Cool the fougasse on wire racks before serving or bagging.
Plain Fougasse—Omit the olives and oregano.
Approximate values per loaf: Calories 200, Total fat 2.5 g, Saturated fat 1 g, Cholesterol 5 mg, Sodium 330 mg, Total carbohydrates 36 g, Protein 6 g