BOTW | Sesame Seed & Rosemary Fougasse | Bundle Ingredients |
Description
BOTW Bundle Ingredients consists of:
- 2kg Artisan High Protein Bread Flour
- 500g Sesame Seeds
- 25g Sachet Gold Standard Yeast
Sesame Seed & Rosemary Fougasse - Recipe makes 3 Fougasse
- 500g Artisan High Protein Bread Flour
- 375g water (75%)
- 6.5g of Gold Standard Yeast
- 10g Salt
- 30g Extra virgin olive oil
- Handful of chopped Rosemary
- 125g Sesame Seeds
Method:
In a large mixing bowl, combine the flour, water, yeast, salt, rosemary, and olive oil. Mix by hand until a shaggy dough forms and no dry patches of flour remain. Cover the bowl with a damp tea towel or lid and leave to rest for 30 minutes. This rest allows the flour to fully hydrate and begins developing gluten naturally.
Over the next 2 hours, strengthen the dough with 3–4 sets of coil folds, spaced roughly 30 minutes apart. To do this, lightly wet your hands, slide them underneath the dough, lift it gently from the centre, and allow the ends to fold underneath themselves. Rotate the bowl and repeat until the dough feels smoother and more elastic.
After the final fold, cover the dough and leave it to bulk ferment at room temperature until noticeably puffy, airy, and increased in volume by around 50–75%. Depending on the temperature of your kitchen, this can take anywhere from 4–6 hours. For deeper flavour and a more flexible baking schedule, you can also refrigerate the dough overnight. My dough in the photo below was.
Tip the dough out, taking care not to deflate it too much. Gently shape into a rough triangle, keeping the dough relaxed and preserving the fermentation bubbles that give fougasse its open texture.
Transfer the dough onto a plate filled with sesame seeds, pressing lightly so the seeds coat the surface of the dough. Place onto a tray with baking paper. Using a sharp blade or dough scraper, cut the traditional fougasse slashes, one long cut down the centre with several smaller angled cuts along each side. Gently stretch the openings with your fingers to create the classic leaf-like shape and prevent the cuts from sealing during baking.
Cover lightly and leave to proof for another 30–45 minutes while you preheat your oven to 230°C. Just before baking, brush the dough generously with olive oil and finish with extra sesame seeds and flaky salt. Place the tray in the oven and bake for around 25 minutes, or until deeply golden brown with crisp edges and a richly coloured crust.
Allow to cool slightly before tearing and serving warm. Best served with a soft cheese & honey.
BOTW Bundle Ingredients consists of:
- 2kg Artisan High Protein Bread Flour
- 500g Sesame Seeds
- 25g Sachet Gold Standard Yeast
Sesame Seed & Rosemary Fougasse - Recipe makes 3 Fougasse
- 500g Artisan High Protein Bread Flour
- 375g water (75%)
- 6.5g of Gold Standard Yeast
- 10g Salt
- 30g Extra virgin olive oil
- Handful of chopped Rosemary
- 125g Sesame Seeds
Method:
In a large mixing bowl, combine the flour, water, yeast, salt, rosemary, and olive oil. Mix by hand until a shaggy dough forms and no dry patches of flour remain. Cover the bowl with a damp tea towel or lid and leave to rest for 30 minutes. This rest allows the flour to fully hydrate and begins developing gluten naturally.
Over the next 2 hours, strengthen the dough with 3–4 sets of coil folds, spaced roughly 30 minutes apart. To do this, lightly wet your hands, slide them underneath the dough, lift it gently from the centre, and allow the ends to fold underneath themselves. Rotate the bowl and repeat until the dough feels smoother and more elastic.
After the final fold, cover the dough and leave it to bulk ferment at room temperature until noticeably puffy, airy, and increased in volume by around 50–75%. Depending on the temperature of your kitchen, this can take anywhere from 4–6 hours. For deeper flavour and a more flexible baking schedule, you can also refrigerate the dough overnight. My dough in the photo below was.
Tip the dough out, taking care not to deflate it too much. Gently shape into a rough triangle, keeping the dough relaxed and preserving the fermentation bubbles that give fougasse its open texture.
Transfer the dough onto a plate filled with sesame seeds, pressing lightly so the seeds coat the surface of the dough. Place onto a tray with baking paper. Using a sharp blade or dough scraper, cut the traditional fougasse slashes, one long cut down the centre with several smaller angled cuts along each side. Gently stretch the openings with your fingers to create the classic leaf-like shape and prevent the cuts from sealing during baking.
Cover lightly and leave to proof for another 30–45 minutes while you preheat your oven to 230°C. Just before baking, brush the dough generously with olive oil and finish with extra sesame seeds and flaky salt. Place the tray in the oven and bake for around 25 minutes, or until deeply golden brown with crisp edges and a richly coloured crust.
Allow to cool slightly before tearing and serving warm. Best served with a soft cheese & honey.
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