Fougasse With Rosemary
Add in 660g bread flour, 6g yeast, 405ml water, 30 ml olive oil, 10g salt
1
Knead for 5 minutes then add in 119g of old dough a little at a time as I did above, then add in extras, put in a bowl and let proof till doubled
After proof, cut into 3 pieces, round them and let rest for 15 mins
2
After rest roll them into tear drop shapes! 8x11 inches. Be patient with your dough, let proof 40% in volume
3
Time to cut! Score your dough and pull gently to make slits, then bake 15 minutes at 420
4
Enjoy alone or with some oil! Anyway is great!
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Water
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Bread Flour
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Instant Yeast
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Dry Milk Powder
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Butter
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Eggs
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Salt
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Egg Wash
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Caraway Seeds
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Rye Flour
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Cheddar Cheese
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Sauted Onion
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Herbs Of Choice
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Pickled Jalapenos
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Olive Oil
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Sugar
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Vanilla
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Cinnamon
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Half & Half
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Pecans
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Corn syrup
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Brown Sugar
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French Bread
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Starter Dough (old Dough)
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