bakekrazy

A Fougasse is a flat bread that looks vaguely like a snow shoe or a leaf

Makes 4 small loafs

4 cups of flour
1 1/2 cups barely warm water
1 1/2 teaspoons active dry yeast
1 teaspoon salt

Put the flour in the bowl of a stand mixer, pour in the water and sprinkle in the yeast. Let this stand for approximately 10 minutes
Using a dough hook mix slowly adding the salt and mix for 2 minutes. Remove the bowl from the mixer and cover with a moist towel and let sit for 20 minutes.. Knead the dough on medium to high for about 7 minutes, or until the dough is smooth. 

Fermentation: Cover the dough with plastic wrap or a moist towel. Leave the dough for about 2 hours at a warm room temperature for the fastest rise. Or overnight in the refrigerator

Once the dough has doubled in size begin shaping the dough. Punch the dough down, divide and shape it by pulling on the ends and by rolling over it with a rolling pin until you have an oval 9″ long and 7″ wide in the center. With a sharp paring knife, make six 2 inch slits in the dough, radiating diagonally from the center of the loaf. Place on a oiled sprayed sheet pan and let proof by covering with a moist towel or plastic wrap for about 40 minutes or until its 50% thicker. Stretch open the slits with your finger prior to baking, Egg Wash the bread and bake at 400 degrees for approximately 25 minutes.