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Forming the Fougasse

Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About
a. After unfolding the transferred dough onto the prepared pan, even out the triangular shape again to about 8inches (20cm) along the base and 12inches (30cm) along the sides (step 7).
b. Using a pizza wheel, cut 3 to 4 diagonal slashes on each half of the triangle (step 7).

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