FOUGASSE/CIABATTA

BASIC BREADS
FOUGASSE/CIABATTA
Preparation time	Cooking time	Total time	student
½ hour	15 mins	2 ½ hour	2pax

Ingredients	Quantity (Gr)
Flour Diamond	750
Salt	15
Yeast	6
Olive Oil (5%)	63
Cold Water 3°C	489
Total	1323

               Procedure:

1.      Mix all ingredients together except olive oil at 23°.

2.       Add olive oil and mix at 2^nd speed until 25°C.

3.       Allow a first proof 45minutes, and then fold in 4 ways.

4.      Allow a Second proof 45 minutes.

5.      Divide into 300 Gr

6.      Shape ciabatta and Fougasse.

7.      Final proof and bake at 230°C  for 25 minutes + steam

Photo	Designation	Quantity	Ingredients	Quantity Gr
	Ciabatta 300Gr	2	dough	600
	Fougasse aux Olives 360 Gr	2	Dough 600 Black Olives 120 Total Dough 720