Recipe of the month

Pesto Fougasse

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Ingredients

CIABATTA ARTISAN 20
2.000 g
PESTO SNACK
1.000 g
WHEAT FLOUR TYPE 550
7.000 g
Yeast, fresh
200 g
Olive oil
1.000 g
Water, cold
7.200 g

Information

Total weight
18.400 g
Yield
92 Pieces

Production/Processing

Method:

Mix all ingredients to a smooth and silky dough (long mixing due to high water content). Place the dough in an oiled container.
Cover the dough and allow to rest for approximately 3 hours, the dough should triple in size.

Flip the dough on floured table and bring it gently in shape. Cut rectangular pieces to desired weight/size. Then cut with a scraper and bake without further fermentation with steam.

Baking time: 12-15 minutes at 250°C falling to 230°C for breads of approximately 200-250g .

Brush with olive oil directly after baking.

MASTER TIP: THE RECIPE CAN BE MADE WITH "CHEESE SNACK" OR "TOMATO SNACK" IN THE SAME WAY!

The pastries benefits at a glance

Sales description:
Wheat bread
Weight per piece:
165g
Storage:
ambient
Shelf life:
1-2 days