Fougasse

500 grams Flour 340 grams water - reserve a small amount when salt is added 15 grams olive oil 100 gr active sourdough , if you dont use sourdough starter use 4 grams instant yeast 10 grams salt In a large bowl mix the bread flour with water, yeast and olive oil in the center and begin mixing ingredients together. Make sure to reserve a little bit of water for when the salt is added. Sprinkle the surface of the dough with the salt and add the remaining water. At this point the dough will look shaggy and lumpy. Cover with a wet towel and allow to rest for 10-15 minutes. Uncover the dough and give it a few stretch and fold. It will be evident that with each resting time the dough will be easier to work with and become smoother and more cohesive. Do this resting and folding two more times with a 10-15 minute pause in between. Transfer the dough on the work surface. Work it by either kneading it for a few minutes, or using the slap and fold method. With wet, sticky dough the latter works great. 👍 Place the dough in a food safe container that has been lightly oiled, cover, and allow to proof for about 45 minutes. After this time, transfer the container into the refrigerator overnight where the fermentation will be slowed down and flavor improved. This technique is also called cold proofing the dough. The following day remove the dough from the refrigerator. Generously dust both the work surface and the top of the dough in the container. With the help of a bench knife slide down along the edges of the container by gently loosening the dough from the sides. With a quick and decisive movement invert the container on the dusted work surface, and allow the dough to gently come out. With a bench knife, divide the dough in half or even in smaller pieces. Gently stretch each piece of dough in order to shape it into a rough triangle. And give a shape as you seen the video. Brush the dough with olive oil, and sprinkle with salt. With the help of the brass-bristled oven brush, clean the surface of the oven floor where the Fougasse will be placed. Slide the flat bread in the oven by placing the peel in the back of the oven and decisively pull back leaving the Fougasse intact. Bake for about 15 minutes. Make sure to rotate the bread halfway through for even baking. Remove from the oven once the bread is beautifully golden brown. Before serving brush once again with olive oil. Enjoy!