Fougasse d'Aigues Mortes
Ingredients
Equipment
Method
1. Make the levain (takes 1 hour to prove): combine the yeast, milk (warmed slightly in a saucepan until 'just warm'), 100g of the flour, and 10g of the caster sugar. Mix and then leave for 1 hour at room temperature, covered with a clean tea towel.
2. In the bowl of a stand mixer, combine the levain, flour (400g), vanilla extract, sugar (80g), eggs, zests, orange blossom oil, and salt. Using the bread hook, mix on medium speed for 5 minutes.
3. Add 100g of the soft butter, cut into small cubes, and mix for another 5 minutes on medium speed until it comes together as a smooth ball. You may need to stop the mixer, scrape down the sides, and restart it to ensure that all the ingredients are incorporated.
4. Press into the prepared tin and leave to rise, covered with a clean tea towel, until doubled in size (about 1 and a half to two hours, depending on room temperature). Towards the end of the rise, preheat the oven (see point 5) and prepare the pommade, which a mix of the remaining butter (75g) and the granulated sugar. Poke regular holes in the dough and fill these with the pommade. Leave for about 15 minutes to rise again.
5. Bake for about 15 minutes at 200°C (fan). After this time (or when browning), turn the oven down to 180°C and bake for a further 5 to 10 minutes until the middle feels firm when pressed. Remove it from the oven and onto a cooling rack - turn it out and tap the bottom - if it's hollow, it's baked through. If it doesn't sound hollow, return it to the oven for a few more minutes.
6. As soon as you've removed it from the oven, brush it with more orange blossom water and sprinkle liberally with more granulated sugar).
Ingredients
- 7g instant dry yeast
- 100ml milk
- 500g strong bread flour
- 90g caster sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- Zest of 1 lemon and 1 orange
- 2 teaspoons orange blossom water (and more for brushing)
- 5g salt
- 175g soft unsalted butter
- 50g granulated sugar (and more for sprinkling on top)
Equipment
- Stand mixer
- Cooling tray
- Tin approx. 28 x 18 x 4 cm (11 x 7 x 1.5 inches). Make sure it's about 4cm deep. Lined with greaseproof paper or fully greased with butter.
Method
1. Make the levain (takes 1 hour to prove): combine the yeast, milk (warmed slightly in a saucepan until 'just warm'), 100g of the flour, and 10g of the caster sugar. Mix and then leave for 1 hour at room temperature, covered with a clean tea towel.
2. In the bowl of a stand mixer, combine the levain, flour (400g), vanilla extract, sugar (80g), eggs, zests, orange blossom oil, and salt. Using the bread hook, mix on medium speed for 5 minutes.
3. Add 100g of the soft butter, cut into small cubes, and mix for another 5 minutes on medium speed until it comes together as a smooth ball. You may need to stop the mixer, scrape down the sides, and restart it to ensure that all the ingredients are incorporated.
4. Press into the prepared tin and leave to rise, covered with a clean tea towel, until doubled in size (about 1 and a half to two hours, depending on room temperature). Towards the end of the rise, preheat the oven (see point 5) and prepare the pommade, which a mix of the remaining butter (75g) and the granulated sugar. Poke regular holes in the dough and fill these with the pommade. Leave for about 15 minutes to rise again.
5. Bake for about 15 minutes at 200°C (fan). After this time (or when browning), turn the oven down to 180°C and bake for a further 5 to 10 minutes until the middle feels firm when pressed. Remove it from the oven and onto a cooling rack - turn it out and tap the bottom - if it's hollow, it's baked through. If it doesn't sound hollow, return it to the oven for a few more minutes.
6. As soon as you've removed it from the oven, brush it with more orange blossom water and sprinkle liberally with more granulated sugar).