Potato Fougasse

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 18 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 6)

Ingredients

For the dough:, (pre-dough)

  • 220 g wheat flour, type 550
  • 90 g rye flour
  • 195 g water
  • 2 g yeast
  • 5 g salt

For the dough:

  • 300 g wheat flour, type 550
  • 250 g wheat flour, type 1050
  • 150 g potato (s), cooked
  • 13 g salt
  • 12 g yeast
  • 250 g water
  • 1 chilli pepper (s)
  • 150 g bell pepper (s), rilled, (from the lass)
Potato Fougasse
Potato Fougasse
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Instructions

  1. For the pre-dough, knead the ingredients together well and cover with cling film. Let rise overnight at room temperature (approx. 14-16 hours).
  2. Halve the chilli pepper, remove the seeds and cut into fine strips.
  3. Mash the potatoes.
  4. Drain the peppers and cut into small cubes.
  5. Mix the types of flour, crumble in the yeast and add the remaining ingredients, except for the starter dough. Knead everything when the dough slowly comes together, i.e. when a ball begins to form, add the pre-dough piece by piece and knead everything together well.
  6. Cover and let rise for 1 hour.
  7. Put the dough on the well floured work surface. The dough is quite soft, but that`s how it should be. Divide the dough with the dough card into 6 parts, it is best to divide them over 3 trays.
  8. Press each piece of dough a little flat, use the dough card to cut diagonally into the dough up to the edge, but do not cut through. Make 3 more incisions on each side. Now pull the individual incisions apart with your fingers, sprinkling a little flour over and over again on the dough or on your hands. The individual holes can be a bit larger, as they will get smaller again when baking.
  9. Cover and let rise for another 30 minutes.
  10. In the meantime, preheat the oven to 220 degrees.
  11. If necessary, tighten / enlarge the individual holes and shoot them well into the furnace.
  12. Bake the fougasse for about 20 minutes until golden brown.
  13. Tip:
  14. If you want, you can grill the peppers yourself. To do this, core and quarter a medium-sized pepper, place the individual quarters on a tray with the skin side up, preheat the oven to approx. 200 degrees and grill the peppers on the top rail, if the skin curls and turns black, you can do that Remove the peppers from the oven, then peel the skin from the peppers. Let the pods cool down and dice.

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