Fougasse from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 29, 2011

    baguette dough. after bulk fermentation, divide douh and let rest as directed. then, working with one rectangle at a time, fold the third closest to you up and over middle third. holding ends stretch slightly. fold right third over middle, then left third over middle, then third farthest to middle. press down to develop tension. roll dough towards you, with each successive roll press with outer edge of palms and fingers to further develop tension. should end up with slightly rectangular cylinder with seam facing down. flip onto a flour-dusted kitchen towel so seam faces up. press out to 1/2 in thick. let rise 2-3 hours. transfer to pizza peel. make a pattern of cuts in the dough, stretch to create openings. bake as for baguettes.

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