Whole Wheat Fougasse

Preferment for the dough.



Preferment is
Stiff Sourdough Starter 50g
Whole Wheat Flour 115g
Water 92g
Let the starter ferment for 12 hours.  Make the flour and start the autolyse at 10 hours.  Add the Preferment to the dough at 12 hours.


500 grams of Red Winter Wheat.




Grinding the Wheat





























Autolyse for 2 hours.
Fresh Ground Flour 500 grams.
Water 400 grams.
Mix into a shaggy mass and let sit for two hours.




























Add 100 grams of the preferment and save the rest to make more bread with.  Salt is added now and I do 2% or 10 grams for this dough.  Mix on number one speed for 2 1/2 minutes.




























I did a streach at the one hour mark.  When the dough started to rise I put it in the refrigerator to retard it.  Next day I took it out and let it double in size, about five hours.

Patted out the dough into a round disc and cut my holes in it.  I put on some special seasoning and coated it with oil.



























I let it raise for an hour then I cooked it at 460°F for 20 minutes with steam.



























Cool then eat.