Fougasse from Aigues-Mortes

Directions

1. In a bowl, mix the yeast with a handful of flour and enough water to form a smooth batter. Let it rest for 1 hour. ⏱ 1 hr
2. Add the salt to the remaining flour and arrange it in a mound (you can preheat the oven to help it set). ⏱ ≈ 20 min
3. Pour the this starter mixture, olive oil, orange blossom water, lime juice, and enough warm water to achieve a soft dough. ≈ 3 min
4. Knead for 10 minutes, place the dough in a floured dish, cover with a dishcloth, and let it rise until doubled in size. ⏱ 10 min
5. Break up the dough, form it into a ball, and let it rise again. ≈ 10 min
6. Divide it in half and flatten each piece. Practice making 9 clean cuts of 2 cm at an angle (3 on each side and 3 in the middle), and then spread them apart so they don’t close up. ≈ 3 min
7. Preheat the oven to 220 °C (425 °F) with the baking sheet. Brush the fougasses with egg yolk, place them on the hot baking sheet, and put a bowl of water in the oven. Bake for about 35 minutes, or until golden brown. ⏱ 35 min
8. Sprinkle with sugar before serving. ≈ 2 min