Czelli recipe · Pogácsa, savoury
Fougasse
No ratings yet — be the first!Ropogós szélek, puha, levegős belső és olívaolaj illata egy levél alakú, rusztikus provence-i lepénykenyérben. A Czelli pizzaliszttel könnyedén készül el ez a mutatós francia klasszikus, amely egyszerre látványos és barátságosan házias.
- Baking
- 180 °C (légkeveréssel)
- Kelesztési idő
- 40-45 perc
- Baking time
- 20-25 perc
Method
7 steps- Pour the lukewarm water into a small bowl, sprinkle in the yeast and the sugar, stir and leave for 10 minutes to activate.
- Sift the pizza flour into a large mixing bowl. Add the salt and mix. Make a well in the centre, pour in the yeasty water and the oil, and bring the dough together with a spatula. Then switch to your hands and knead for 8–10 minutes.
- Cover the bowl and leave to double in size within an hour.
- Turn the risen dough out onto a lightly floured surface. You can leave it whole for one large loaf, or divide it into 2, 3 or 4 pieces for smaller, single-portion breads.
- Stretch the dough into a rectangle about half a centimetre thick. With a dough scraper or a knife, make a cut in the middle, then three diagonal cuts on each side, so that it looks like the veins of a leaf. Pull the dough apart so that the cuts open.
- Leave it to double in size again on a tray lined with baking paper, for 40–50 minutes.
- Preheat the oven to 200 °C without fan, top and bottom heat (180 °C with fan). Bake the risen dough for 20–25 minutes.
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