Aigues-Mortes Fougasse

Directions

1. Place a handful of flour in a bowl, add the yeast, and enough water to create a smooth batter. ⏱ ≈ 10 min
2. Let it rest for 1 hour. ⏱ 1 hr
3. Add the salt to the remaining flour and pour it onto a clean work surface (you can pre-warm the flour slightly in the oven, which will make it easier to work with). ⏱ ≈ 35 min
4. Create a well in the center and pour in the starter. Add warm water and lime juice to create a soft dough. ≈ 3 min
5. Knead the mixture for 10 minutes, then place the resulting dough in a large, floured bowl, cover with a dishcloth, and let it rise until it has doubled in size. Then, cut it into four pieces. ⏱ 10 min
6. Form a ball and make it rise again. ⏱ ≈ 1 hr
7. Divide the dough in half and flatten each portion on a work surface. ≈ 3 min
8. Make 9 or 10 clean, 2 cm long incisions, arranged in an oblique pattern (3 on one side, 3 on the other, and 3 in the middle). ≈ 3 min
9. Slightly widen these openings (to prevent them from closing during cooking) ≈ 3 min
10. Preheat the oven to 220 °C. ⏱ ≈ 10 min
11. Place the fougasses on the hot baking sheet. ⏱ ≈ 35 min
12. Slide a baking dish into the oven and place the fougasses inside. ⏱ ≈ 35 min
13. Cook for 35 minutes, or until golden brown and crispy. ⏱ 35 min
14. Add sugar to taste before serving. ≈ 2 min