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Fougasse aux Olives
Preparation info
23 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flour, liquid levain, and water and mix on low speed until homogeneous, about 1½ minutes.
- Sprinkle the yeast on top of the dough and rest the dough in the mixer for 10 to 15 minutes, to autolyse.
- Resume mixing on low speed to incorporate the yeast, for about 1 minute. Add the salt and mix until combined, about 30 seconds.
- Increas
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