This bread requires moderate effort to make but gives decent results.
I’d highly recommend you don’t overstretch the dough or make it too thin, or else you’ll end up with really crispy bread.
(Experiment 275) Sourdough olives fougasse
Ingredients
Levain
- 75 g bread flour
- 75 g rye flour
- 31 g mature starter
- 160 g filtered room temperature water
Dough
- 750 gr bread flour
- 83 g whole wheat flour
- 565 g filtered room temperature water
- 9 g sea salt
- 200 g chopped kalamata olive* drained and lightly rinsed
- *Note when you buy olives the weight includes the oil which equates to about 30% so make sure you account for that
Instructions
- First, you need to make the levain by combining all ingredients. Cover and let sit in the oven ( no heat on) for 12-14 hours.
- In a stand mixer bowl, put the flours, water, salt and the levain. Mix on low speed for 3 minutes. then slightly increase the speed and mix for another 3 minutes. Add the olives and mix for another minute. Cover and let bulk for 60 minutes.
- After its nap, wet your hand as the dough is very sticky at this stage. You want to do 4-6 stretch and fold. Stretch and fold are done by grabbing each “side” at a time, you pull the dough up and bring it over the remaining dough.
- Example: take the right side of the dough and stretch it in the air ( DON’T break the dough) then fold it in the center. Repeat for each side. See this video
- Let your dough rest for 30 minutes.
- At this point, redo a series of stretches and fold; wet your hands if needed. Cover and let it rest for 30 minutes.
- Do a final series, cover and let rest 20 minutes.
- On a baking tray with parchment paper, lay the dough and shape it into an oval. Let it rest for 2 hours. After 90 minutes pre-heat the oven at 470F. If you have a pizza stone or steel, definitely put it in.
- It’s now time to make the signature design of the fougasse. Taking a pizza wheel, small knife or whatever you can think of, make some cut in the dough then stretch the holes.
- If you are using the stone/steel you can use a pizza peel to lift the dough with the parchment paper and put it on the stone. If not, put the baking tray into the oven.
- Cook for 25-30 minutes or until a nice golden brown colour.
