Culinary Institute of America

Fougasse aux Olives

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Preparation info

  • 23 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flour, liquid levain, and water and mix on low speed until homogeneous, about 1½ minutes.
  2. Sprinkle the yeast on top of the dough and rest the dough in the mixer for 10 to 15 minutes, to autolyse.
  3. Resume mixing on low speed to incorporate the yeast, for about 1 minute. Add the salt and mix until combined, about 30 seconds.
  4. Increas