You need :
- 75g bread flour
- 75g rye flour
- 31g mature starter
- 160g filtered room temperature water
- 750gr bread flour
- 83g whole wheat flour
- 565g filtered room temperature water
- 9g sea salt
- 200g chopped kalamata olive* ( drained and lightly rinsed )
*Note when you buy olives the weight includes the oil, which equates to about 30% so make sure you account for that
- First, you need to make the levain by combining all ingredients. Cover and let sit in the oven ( no heat on) for 12-14 hours.
- In a stand mixer bowl, put the flours, water, salt and the levain. Mix on low speed for 3 minutes. then slightly increase the speed and mix for another 3 minutes. Add the olives and mix for another minute. Cover and let bulk for 60 minutes.
- After its nap, wet your hand as the dough is very sticky at this stage. You want to do 4-6 stretch and fold. Stretch and fold are done by grabbing each “side” at a time, you pull the dough up and bring it over the remaining dough.
- Example: take the right side of the dough and stretch it in the air ( DON’T break the dough) then fold it in the center. Repeat for each side. See this video
- Let your dough rest for 30 minutes.
- At this point, redo a series of stretches and fold; wet your hands if needed. Cover and let it rest for 30 minutes.
- Do a final series, cover and let rest 20 minutes.
- On a baking tray with parchment paper, lay the dough and shape it into an oval. Let it rest for 2 hours. After 90 minutes pre-heat the oven at 470F. If you have a pizza stone or steel, definitely put it in.
- It’s now time to make the signature design of the fougasse. Taking a pizza wheel, small knife or whatever you can think of, make some cut in the dough then stretch the holes.
- If you are using the stone/steel you can use a pizza peel to lift the dough with the parchment paper and put it on the stone. If not, put the baking tray into the oven.
- Cook for 25-30 minutes or until a nice golden brown colour.