Steps:
- Place a baking stone in the middle of the oven and preheat to 470 degrees F.
- On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
- Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
- Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
- Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
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Rhys John
[email protected]This bread is the perfect addition to any party or gathering. It's sure to be a hit with everyone.
MD ABDUR RAHMAN
[email protected]I've made this bread several times now and it's always a hit. It's so easy to make and it's always delicious.
Artasia Castona
[email protected]This was a great recipe. The bread was light and fluffy, and the gorgonzola and walnuts gave it a nice flavor.
LONDON PEARSON
[email protected]I love this recipe! It's so easy to make and the bread always turns out perfect.
SJX play
[email protected]Wow! This bread is amazing! The gorgonzola and walnuts add so much flavor.
Fatima Dahiru
[email protected]This bread is beautiful and delicious! It's the perfect combination of sweet and savory.
Phatsgirls Phatsgirls
[email protected]This was my first time making fougasse, and it was surprisingly easy! The bread came out perfectly and tasted amazing. I'll definitely be making this again.
Apsan kc
[email protected]I'm not a big fan of gorgonzola, but I thought I'd give this recipe a try anyway. I'm glad I did! The bread is delicious, even without the cheese.
Monday Offong
[email protected]Followed the recipe exactly and the bread turned out perfectly. The only thing I would change next time is to add a bit more salt.
Denzhe Lithole
[email protected]This bread was a hit at my party! Everyone loved the unique flavor of the gorgonzola and walnuts. Thanks for sharing this recipe!
Kaan
[email protected]The gorgonzola in this fougasse is a bit overpowering for my taste, but otherwise it's a great bread. I'll try it again with less cheese next time.
Tippett Reinson
[email protected]This fougasse was a delightful surprise! The combination of gorgonzola and walnuts is inspired, and the bread itself is light and airy with a wonderfully crispy crust. I'll definitely be making this again!