French · serves 2
Fougasse
Slashed and stretched into a leaf shape. The cuts are what make it all crust.
Ingredients
- 300ml lukewarm water
- 7g dried yeast
- 500g strong white bread flour
- 2 tsp salt
- 1 1/2 tsp thyme
- 3 tbsp milk
Method
- Bloom the yeast in the water, 5 minutes.
- Mix flour, salt and thyme, well in the centre, yeast water poured in and brought to a dough that isn't too sticky.
- Knead 10 minutes until smooth and elastic. Prove 1 hour until doubled.
- Roll into an oval about 2.5cm thick on a lined tray.
- Cut one long slash down the middle and several diagonal slashes off it, cutting right through to the tray.
- Pull the cuts open with your fingers so they're wide. They close as it proves, so open them more than looks sensible.
- Prove 20 minutes, brush with milk. 220°C for 30-35 minutes.