Fougasse (Provençal French Bread) - cooking recipe

Ingredients

3/4 oz fresh yeast (or 3 1/2 tsp active dry yeast)
1 1/2 cups lukewarm water
5 cups white bread flour
2 tsp salt

Preparation

Crumble the yeast into 2/3 cup of the water in a small bowl and leave to stand until frothy. Put the flour and salt in a bowl and add the yeast mixture and remaining water. Mix to form a dough, adding a bit more water if the dough feels dry.
Turn out onto a floured surface and knead for 10 minutes until smooth and elastic. Transfer to a bowl, cover with plastic wrap and leave to stand in a warm place for about 45-60 minutes until the dough has doubled in size.
Grease a large baking sheet. Put 1/5 of the dough in a bowl, cover and reserve in the refrigerator as starter (biga) for your next bread baking session. Turn the remaining dough out onto a floured surface and press out flat until roughly square in shape. Cut diagonally into 2 pieces and space well apart on the baking sheet. Use a sharp knife to make several diagonal cuts across the pieces. Slightly spread open the cuts with your fingers. Cover loosely with a kitchen towel and leave to stand for 15 minutes.
Preheat the oven to 400\u00b0F. Place a roasting pan on the lowest oven rack and add a 1/2-inch of boiling water. Bake the bread on the top rack for 15-20 minutes until risen and golden. Transfer to a wire rack to cool.