Al Brady's video: Fougasse Bread Recipe How To Make Shape Fougasse

If you are just starting out making bread then this Fougasse recipe is the perfect bread to take simple white bread dough and create something that looks truly impressive! Fougasse bread is easy to do and fun to make, so I thought it would be a good one to add to your "Breads I Need To Bake" list. Give this a go because once you know how to make fougasse, you can adapt it anyway you like. Add olives, herbs, roasted garlic, or even pesto; to create all sorts of flavoured bread! Big love and stay safe! ❤️ x FIND THE RECIPE HERE: http://www.albrady.co.uk/fougasse-bread Don't forget to subscribe to @Al Brady https://bit.ly/2WLJloE ------------------------------------------------------------ EQUIPMENT I USE: https://www.amazon.co.uk/shop/chef-development ------------------------------------------------------------ If you liked this video please: COMMENT, LIKE & SUBSCRIBE! https://bit.ly/2WLJloE ------------------------------------------------------------ SLIDE INTO MY DM'S: Website - http://www.albrady.co.uk Instagram - https://instagram.com/albrady.co.uk/ Facebook - https://facebook.com/albrady.co.uk/ ------------------------------------------------------------ FIND THE RECIPE HERE: http://www.albrady.co.uk/fougasse-bread SUBSCRIBE TO @Al Brady : https://bit.ly/2WLJloE INGREDIENTS: 320g strong white bread flour 10g dark rye flour 10g fresh yeast or 5g dried yeast 1tsp sea salt 220g lukewarm water Flour, for dusting Method: Dissolve the yeast with the water in a large mixing bowl. Add the flours to the bowl along with the salt. Mix the ingredients until they just start to come together and there is no dry flour left in the bowl. Cover the bowl with a clean tea towel and leave to autolyse for 30 minutes to an hour. Turn the dough out onto the work surface and knead well for 10 minutes. Avoid adding extra flour unless absolutely necessary, if all ingredients have been weigh out correctly you shouldn’t need to. Once the dough becomes smooth and springy, place it into a bowl and leave to prove in a warm place for 1 hour or until doubled in size. Preheat the oven to 230ºC. Place a baking sheet, or bread stone, into the oven to pre-heat. Dust your work surface, peel or parchment paper well with flour, then carefully turn the dough out onto the work surface, being careful not to deflate the dough. Carefully stretch the dough into a rough rectangle and generously flour the top. Using a dough scraper make a diagonal cut across the centre, making sure you don’t go right to the edges, but cutting right through the dough down to the work surface.Then make 2-3 smaller diagonal cuts fanning out on each side of the middle one. Put your fingers into the cuts and gently open them out to form the holes. Leave for 30 minutes to 1 hour or until the fougasse has doubled in size again. Transfer to the hot baking sheet or baking stone and place into the pre-heated oven. Splash a little water in the bottom of the oven to create some steam and bake the fougasse for 12-15 minutes or until golden brown and crisp Once cooked and golden brown, remove from the oven and cool on a wire rack.