(The ad below will not display on your printed page)
Whole-Wheat Beet Fougasse
11 h 30 m
“Fougasse is a French bread that's often shaped and cut to resemble a wheat seed head. For this healthy recipe, adapted from Hungry Ghost Bread, we use whole-wheat flour and add a grated beet. You'll need to use a sourdough starter, which you can usually get from your local bread bakery. To learn how to make your own starter, which can take several days, look for our Basic Sourdough Starter recipe on eatingwell.com. You can order freshly milled flour from fourstarfarms.com.”
1¾ cups water
1½ teaspoons fine sea salt
3½ cups whole-wheat flour, preferably freshly milled, plus more for dusting
1 medium beet (6 ounces), peeled and coarsely grated
2 ounces sourdough starter (about ¼ cup)
2 tablespoons extra-virgin olive oil
3 teaspoons coriander seeds, toasted and lightly crushed, divided
1Stir water and salt in the bowl of a stand mixer until dissolved. Add flour, beet, starter, oil and 1 teaspoon coriander seeds. Mix on low speed with a dough hook until the dough is completely mixed, 2 to 4 minutes. Cover with plastic wrap and let the dough rest at room temperature for 20 minutes.
2Knead the dough on medium speed until smooth and pulling away from the sides of the bowl, 4 to 5 minutes. Cover and let rise at room temperature for 1½ hours, folding the dough over every 30 minutes. Cover and refrigerate for 8 to 24 hours.
3Place a pizza stone in the oven; preheat to 500°F and let the stone heat for 20 minutes.
4Turn the dough out onto a well-floured work surface and divide it in half. Cover one piece with plastic wrap. Lift the other piece onto a lightly floured pizza peel using floured hands and a floured bench scraper. Stretch it out into a 7-by-10-inch rectangle, about ½ inch thick.
5Use the bench scraper or a sharp paring knife to cut three or four 2-inch-long diagonal slits on each long side of the rectangle, leaving about 1 inch of dough still connected at each end (see Tip). Generously dust the cuts with flour and use your fingers to open them up. Sprinkle with 1 teaspoon coriander seeds.
6Gently shake the dough on the peel to see if it slides freely. If not, lift the dough and add another light dusting of flour wherever it's sticking. Then slide the dough onto the hot pizza stone. Bake for 10 minutes.
7Reduce oven temperature to 475 degrees. Continue baking until the bread is browned on the bottom and sounds hollow when tapped, about 15 minutes. Transfer the bread to a wire rack.
8Increase oven temperature to 500 degrees. Form and bake the remaining dough.
To make ahead: Refrigerate dough (Steps 1-2) for up to 1 day.
Equipment: Pizza stone & peel, bench scraper
Tips: How to Shape a Fougasse
1. Stretch dough into a 7-by-10-inch rectangle, about ½-inch thick. Use a sharp paring knife to cut three 2-inch-long diagonal slits on each long side of the rectangle, leaving 1 inch of dough still connected at each end.
2. Generously dust the cuts with flour and use your fingers to open them up.