Rustic French Bread

A rustic French bread that is slit to resemble an ear of wheat.

Fougasse

Tools Needed:
Mixing bowl
Scale
Dish towel
Half sheet pan (Fat Daddio's SP-Half)
Wheel cutter
 
Ingredients:
250 g bread flour (2 cups)
10 g salt (1 tablespoon)
10 g instant yeast (1 tablespoon)
20 g olive or canola oil (1 tablespoon)
200 g warm water (3/4ths cup)
Herbs of your choice for sprinkling on top (we used Italian herbs and minced onion)

  1. Measure the flour, salt and yeast into a bowl. Mix the ingredients with a fork or your fingers.
  2. Slowly, by hand, mix in the oil and water. It should come together in a rough dough ball.
  3. Sprinkle a counter or work space with flour. Knead the dough until smooth. 
  4. Oil your mixing bowl and return the dough to the bowl. Cover with a towel. Proof until the dough is doubled in size, roughly an hour.
  5. When the dough is done rising, tip it from the bowl back onto your floured counter. Flatten it out into an oval shape. Transfer the bread to a sheet pan.
  6. Taking your wheel cutter (or a knife), cut into the dough. The traditional pattern is a ear of wheat, though feel free to do your own personal variation. 
  7. Let the dough proof again for another fifteen minutes.
  8. While the dough is rising, preheat the oven to 425° F.
  9. Top the dough with the herbs of your choice and put into the oven.
  10. Bake for 15-20 minutes. Let cool on a rack.
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