• 13 hours
  • Medium

Fougasse d’Aigues Mortes

450 g of Soft wheat flour type 1
250 g of Type 0 Manitoba flour (plus two heaped tablespoons)
220/250 ml of cream or fresh whole milk
125 g of granulated sugar (plus 4/6 tablespoons to finish)
100g soft butter (plus 50 g to finish)
50 ml of orange flower water (plus 4 tablespoons to finish)
15 g of brewer's yeast
25 ml of warm water
1 pinch of salt
4 eggs
Untreated lemon zest q.s.
First crumble the yeast in warm water, then mix with a spoon. Separately, mix the eggs, cream and orange flower water with a whisk. In another bowl, sift the flour, add the sugar and grated lemon zest, then gradually add the yeast and the mixture of cream and orange flower water. Continuing to knead, add the butter and then the salt. At this point, add a couple of tablespoons of Manitoba flour to the dough and, when the dough appears soft and homogeneous, transfer it to a large greased bowl, cover it and let it rest for 30 minutes, then let it rest in the fridge overnight (8/10 hours, until doubled).
The next morning, remove the dough and divide it into two parts, one twice the size of the other, or into three equal parts, then make a couple of folds and sprinkle each part so as to give it a spherical shape. Let it rest for 20 minutes on greased baking sheets or lined with parchment paper, then begin to roll out in two or three times, letting 10/15 minutes pass between one time and the next to reach the edges of the baking tray while keeping them higher than the central part, then let it rest for another 20 minutes.
With your fingertips create small holes, brush the surface with half of the orange flower water, then with a part of the melted butter and sprinkle with 2/3 tablespoons of sugar, inserting pieces of butter into the "holes" created by the fingers. Bake for 15 minutes at 190° and in static mode, inserting the pan in the medium-low part of the oven.
5 minutes from the end of cooking, remove the fougasse from the oven and brush with the remaining melted butter, sprinkle with the remaining sugar and bake again until cooking is complete.
Once ready, it can be served warm or at room temperature.

In cooperation with Vaniglia Cooking

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