Fougasse

Ingredients for Fougasse

Instructions for Fougasse

To prepare the Fougasse recipe, please follow these instructions:

Dissolve the yeast in the water, then add the salt and the rest of the ingredients. Team 100 gr. Flour back. Knead the dough until it is smooth and slippery, and add only as much flour as absolutely necessary. Butter a bowl with oil, roll dejklumpen around in the bowl and cover it with a damp dishcloth.
Let the draw lunt, for it has been given twice the size. Portion dough into 5 chunks on the table form for buns and let them after raising in 30 minutes. Heat oven to 230 g with bagepladerne in nodules to Form elongated thin./flat bread that is thicker in the Middle than at the edges. Place them on the hot plates, cut the irregular slits in loaves. Brush with yoghurt and sprinkle them with sugar. Bake for about 10 minutes until they are pushed up and has been beautifully Golden. After baking the loaves with orange flower water it Anoints. The bread is soft and can be eaten for all. Do sugar if it is for food.

Tips:
This is a traditionally-South of bread. The dough is bolleagtig, and buns taste best freshly baked