Provençal fougasse

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. Mix the salt with the remaining flour and arrange it in a well (you can preheat the oven slightly). ⏱ ≈ 20 min
3. In the center, add the starter, olive oil, 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 it up, form a ball, and let it rise again. ⏱ ≈ 1 hr
6. Divide it in half and flatten each half. Make 9 or 10 clean cuts, each 2 cm long, at an angle (3 on each side, 3 in the middle), and space them out so they don’t close up. ≈ 3 min
7. Brush with a mixture of egg yolk and a small amount of water. ≈ 4 min
8. Preheat the oven to 220 °C (425 °F) with the baking sheet. Place the fougasses on the hot baking sheet, and put a bowl of water in the oven. Bake for 35 minutes, or until golden brown and crispy. ⏱ 35 min