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Flamiche aux Poireaux and Fougasse

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The dough recipe here makes enough for 2 Flamiche- or you can use the remaining dough to bake a few fougasse! You can double the yeast and omit the ferment if you like, or with a bit of forward planning, you can make the ferment and emulate the great Richard Bertinet himself!

 

1

For the white dough, pop the water into a mixing bowl fitted with the dough hook attachment and add the ferment, fresh yeast, flour and salt and mix on low speed for 4-5 minutes.

2

Once everything is well incorporated, turn the mixer up a speed and continue to mix for a further 5 minutes or until smooth and elastic.

3

Transfer the dough to a bowl and cover with a clean cloth. Leave to rest for at least 20 minutes.

4

For the Flamiche, pop the butter and oil into a pan and sweat the sliced onions for a few minutes until starting to brown. Add the leeks and continue to cook until the leeks are softened.

5

In a separate bowl mix together the creme fraiche, egg, nutmeg and season well before adding the leek and onion mix to the bowl. Set to one side.

6

Turn the rested dough onto a lightly floured surface and split in half. Open one half of the dough into a pizza type circle before topping with half the mixture and grating over half the cheese.

7

Transfer the Flamiche to a floured peel before sliding it into your wood fired oven. The oven should have a small bed of embers with no active flame and be running around 220 degrees.

8

Bake for around 6 minutes and serve!

9

To make the white sourdough starter;

Stage 1 – Mix all the ingredients together in a large plastic container, cover with a freezer bag large enough to cover the entire container, and leave in a warm place for 24-36 hours without disturbing it. The mixture will start to smell a little lactic, darken in colour and bubbles will begin to form- these are signs that fermentation is underway and you are ready for stage 2.

Stage 2 – Add the flour and water to your ferment, mix well, cover as before and leave in a warm place for a further 24-36 hours. At the end of this stage the mixture will have expanded a little and be starting to smell sweet and lightly fermented. That means you’re ready for stage 3.

Stage 3 – Add the flour and water to your ferment, mix well, cover as before and leave in a warm place for a further 24-36 hours. By the end of this stage, you should have a total of 800g of ferment. Use 300g to make the Flamiche and keep the rest in the fridge to make another batch of bread.

Serves
4
Oven Temp.
220°C
Ingredients
For the white dough;
  • 1kg Strong White Bread Flour
  • 300g Ferment (see separate recipe)
  • 20g Fine Sea Salt
  • 720g Water
  • 5g Fresh Yeast (if not using the ferment, use 10g fresh yeast instead)
For the Flamiche;
  • 1 Onion, finely sliced
  • 1 Leek, finely sliced
  • 100g Creme Fraiche
  • 1 Egg
  • 40g Gruyere Cheese
  • Pinch Grated Nutmeg
  • 2 Tbsp Oil
  • Knob of Butter
For the White Sourdough Ferment;
  • Stage 1 - 100g Strong White Bread Flour
  • Stage 1 - 100g Warm Water
  • Stage 1 - 20g Honey
  • Stage 2 - 100g Strong White Bread Flour
  • Stage 2 - 200g Warm Water
  • Stage 3 - 100g Strong White Bread Flour
  • Stage 3 - 200g Warm Water
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