ingredients

1.000g	BAGUETTE PREMIUM 10
9.000g	Wheat flour
100g	Yeast, dry
1.200g	Olive oil
5.000g	Water

processing

Method:

Mixing time: 3 minutes slow + 8 minutes fast
Dough temperature: 24 °C
Dough resting time: 60 minutes
Scaling weight: 200 g

Shape the dough into an oval.

Proving time: 30 minutes at 35 °C and 80 & rel. humidity.

After proving press the dough gently flat and cut the Fougasse with a scraper. Then leave to prove for another 30 minutes.

Baking temperature: 220 °C

Bake the Fougasse until it is golden brown.