(Experiment 158) Cold fermentation fougasse

Want a shareable bread packed with flavor ? I may just have what you need.

This recipe is not hard to make but would not say its a beginner bread either. If this is your case please see my sourdough bread to give you a good base.

What I love about this bread just like my cold fermentation pizza is that you just let it do its thing in the fridge. The flavor just develop to the next level.

Wow I’m hungry now

You need :

• 412g bread flour
• 75g sourdough starter
• 5g sea salt
• 10g olive oil
• 100g chopped kalamata olives ( drained and lightly rinced)
• 75g whole wheat flour
• 415g water ( around 100F)

Instructions

1. In a standmixer bowl, combine the bread flour,whole wheat flour , water and sourdough starter. WIth the dough attachment mix on low speed for 8-10 minutes. Add the olive oil,olives and salt . increase speed slighly and mix for another 10 minutes. 
2. On an floured surface, dump the dough and do some slap and fold for 2-3 minutes ( until its somewhat hold  itself together) . Note that when you for the first 1-2 minutes it will not hold itself and will be hard to manipulate.If needed add a bit more flour.
3. Coat with olive oil a large container and transfer the dough in it. Cover and put in the refrigerator for about 48 hours. 
4. Take the container out and carefully put it on a floured surface. Form into a ball but dont over manipulate. Lightly dust with flour, cover with a clean dishcloth for 60-90 minutes.
5. At this point , put your pizza steel/stone in the oven and pre-heat at 500F. Heat for 30 mins. 
6. Put a mix of semolina and flour on parchment paper, put the dough on it , stretch it to the desired shape. Here I tried to make it into somewaht of an oblong shape ( leaf shape). Then using a pizza cutter or whatever tool you can use to make some cuts in the dough. Note that this is a “shareable” bread, the goal of those cuts is to make it easy to tear and share. Im not super artistic but if you are you can make some pretty fancy shape .
7. Bake at 500F for 10 minutes, then reduce to 450F for 10-15 minutes until a nice light brown color. Brush with olive oil when it comes out of the oven, I like to sprinkle a little bit of Maldon salt .
8. Best eaten when it cooled a little but still “warm” . I highly recommend you eat it same day.