Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French equivalent of Italian focaccia. I’m showing you a very classic version today, but you can mix anything into the dough for your fougasse that you also like on your focaccia: Olives, herbs, ( plant-based) bacon, tomatoes or cheese. Translated with DeepL.com (free version)

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Why you’ll love sourdough fougasse

The French fougasse in the classic leaf shape not only looks great. It has a crispy crust and a light, open crumb. The dough contains no industrial yeast and is only leavened with sourdough. The fougasse is especially aromatic thanks to a particularly long and two-stage fermentation. For me, this bread is the perfect addition to a barbecue and a special gift for your host.

More summer breads

The perfect bread for a barbecue should be crispy on the outside and soft enough on the inside to soak up sauces and dips. It should also be easy to portion without a knife and should be visually appealing. And of course, if it brings back vacation memories, that doesn’t hurt either! These criteria are not only met by this fougasse with sourdough, but also by twisted bread with nuts, fresh baguettes (including the spelt version) or an Italian (spelt) focaccia.

You’ll need these ingredients

  • Wheat flour: The best flour for fougasse is bread flour or wheat flour 550.
  • Water: Cold in summer and lukewarm in winter.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Olive oil, virgin.
  • Salt for the flavour.

In three steps: How to make French bread with sourdough

Preparing the dough

For the pre-dough, mix* 200 g water with 200 g wheat flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.

Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.

Shaping the fougasse

Carefully transfer the dough onto a floured work surface and cut into two equal pieces using a dough scraper*.

Place the dough pieces on a baking tray and carefully pull apart. Press as little air out of the dough as possible.

Use a dough scraper* to cut a leaf pattern into the dough and carefully pull the dough further open. Leave the fougasse to rest at room temperature for a another hour.

Bake the bread until crispy

Preheat the oven to 250 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.

Reduce the heat to 230 degrees and bake the fougasse for 10 minutes with steam and 10 minutes without steam until crispy.

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Recipe: Easy Sourdough Fougasse Overnight

The French fougasse in the classic leaf shape not only looks great. It has a crispy crust and a light, open crumb. The dough contains no industrial yeast and is only leavened with sourdough. The fougasse is especially aromatic thanks to a particularly long and two-stage fermentation. For me, this bread is the perfect addition to a barbecue and a special gift for your host. I’m showing you a very classic version today, but you can mix anything into the dough for your fougasse that you also enjoy on focaccia: Olives, herbs, ( plant-based) bacon, tomatoes or cheese.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 18 hours
Total Time 18 hours 50 minutes
Course Fougasse, Sourdough Fougasse
Cuisine french
Servings 2 Fougasse

Ingredients
  

  • 500 g wheat flour
  • 375 g water
  • 50 g sourdough starter
  • tsp. salt
  • 1 tbsp. olive oil

Instructions
 

Day 1

  • For the pre-dough, mix* 200 g water with 200 g wheat flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.
  • Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.

Day 2

  • Carefully transfer the dough onto a floured work surface and cut into two equal pieces using a dough scraper*.
    Den Teig vorsichtig auf eine bemehlte Arbeitsfläche stürzen und mit einer Teigkarte in zwei gleiche Teile stechen.
  • Place the dough pieces on a baking tray and carefully pull apart. Press as little air out of the dough as possible.
  • Use a dough scraper* to cut a leaf pattern into the dough and carefully pull the dough further open. Leave the fougasse to rest at room temperature for a another hour.
    Mit einer Teigkarte ein Blattmuster in den Teig schneiden und den Teig vorsichtig weiter auseinander ziehen. Die Fougasse eine weitere Stunde bei Zimmertemperatur ruhen lassen.
  • Preheat the oven to 250 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Reduce the heat to 230 degrees and bake the fougasse for 10 minutes with steam and 10 minutes without steam until crispy.
    Die Fougasse knusprig backen.
Keyword airy, crispy, easy, no kneading, no yeast, overnight, with sourdough

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Sourdough Fougasse Overnight

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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