Fougasse Provençale

• 5¼ cups (650 g) bread flour
• ¾ cup (150

Combine the flour, sugar, and salt in a large bowl. In a separate bowl, combine the yeast and the lukewarm water and let it dissolve. Make a well in the flour mixture and pour in the dissolved yeast. Dust some flour over the yeast mixture, then let it rest for about 15 minutes, or until it begins to foam a little. In a large measuring cup, whisk the eggs with the orange zest and juice, the oil,