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French bread
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French bread

360 min4 serv.21 февр. 2026 г.

Description

Perfect for serving with tea and coffee. Although the original recipe calls for a yeast-based dough, the traditional French "Fougasse" made with sourdough starter turns out just as good. You'll need plenty of patience, as working with such a wet dough is quite challenging—it must be kneaded for about 40 minutes, but the result is well worth it. The spicy aroma of herbs, paprika, and olive oil evokes authentic French baking, while the sourdough starter and rye flour in this bread make it especially healthy. The baking is done. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the filling: mix paprika with olive oil, tomato paste, and spice blend. Let it marinate while preparing the dough.

  2. 2

    Step 2

    Step 2

    2. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.

  3. 3

    Step 3

    Step 3

    3. Transfer the starter to the bowl of a mixer, add water, salt, sifted wheat flour, and rye flour. Knead the dough in the mixer for 5 minutes at speed 2. The dough will be liquid and sticky.

  4. 4

    Step 4

    Step 4

    4. Place the dough on a floured surface and sprinkle the top with flour. Gather the edges of the dough toward the center. Knead the dough, stretching it upward as much as possible, folding and turning it.

  5. 5

    Step 5

    Step 5

    5. Knead the dough in this manner until it begins to hold its shape (approximately 30 minutes). Roll out the dough into a thick sheet and place the filling on it. Gather the edges of the dough toward the center so that the filling is enclosed inside.

  6. 6

    Step 6

    Step 6

    6. With oiled hands, knead the dough until smooth. Place the dough into a bowl greased with vegetable oil. Gather the edges of the dough toward the center, flip it over, and smooth the surface. Cover the dough with plastic wrap and let it rest at room temperature for 3 hours.

  7. 7

    Step 7

    Step 7

    7. Place the dough on a floured surface, divide it into two parts and shape into balls. Roll out each ball with a rolling pin into a thick sheet and transfer it onto parchment paper. Make characteristic slashes for this bread and slightly stretch them open.

  8. 8

    Step 8

    Step 8

    8. Cover the dough with plastic wrap and let it rest at room temperature for 1–1.5 hours. Bake in a preheated oven at 200°C (392°F) for 20 minutes. Brush the hot bread with olive oil.