Fougasse: openings need to survive the rise

Useful to know

The source’s olive-and-onion fougasse uses a poolish preferment and a cut-out shape. Openings contribute to the finished bread’s characteristic silhouette. [1]

They need room to remain visible rather than closing immediately as the dough rises. Compare the intended pattern with the risen shape. Additions and surface design do not replace the dough’s development and baking sequence.