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Garlic Fougasse

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CATEGORY CUISINE TAG YIELD
Tamara2 1 Servings

INGREDIENTS

2 c Bread flour
1 Tablespoon yeast
1 1/2 c Warm water
Sea salt to garnish
1 1/2 kg Flour
1 1/2 T Salt
100 Olive oil
1 T Yeast
1 T Minced fresh garlic
1 c Warm water, approx.

INSTRUCTIONS

To make the starter, mix the flour, yeast and water together until the
mixture resembles a semi-thick batter. Allow to prove covered in a
non-reactive bowl for up to 3 days (8 hours minimum) to develop a
lovely mature flavour.  Mix the starter, flour, salt, yeast, garlic and
half the oil with  approximately 1 cup of warm water to make a soft
dough. Knead on a  floured surface until the dough is silky smooth,
adding flour as  necessary until the dough is no longer sticky. Allow
the dough to  rise in an oiled bowl until doubled, about 2 hours.
Divide the dough into 6 or 8 pieces and pat into oval shapes about
2cm. thick. With a sharp knife, cut diagonal cuts into the dough and
then gently stretch to open up the holes. Brush with flavoured oil of
your choice and sprinkle with sea salt.  Allow to rise for 20 minutes
then bake at 225c. for 15-20 minutes,  spraying with water twice during
baking. (if you prefer, place a  baking pan of boiling water in the
bottom of the oven to create  steam).  Remove from the oven and brush
once more with olive oil (optional).  Converted by MC_Buster.  Per
serving: 7292 Calories (kcal); 111g Total Fat; (13% calories from
fat); 192g Protein; 1348g Carbohydrate; 0mg Cholesterol; 9652mg  Sodium
Food Exchanges: 88 1/2 Grain(Starch); 1/2 Lean Meat; 0  Vegetable; 0
Fruit; 18 1/2    Fat; 0 Other Carbohydrates  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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