Fouée Bread


1kg of T65 wheat flour (strong bread flour): you can use T80 (which contains more fibre) but not wholemeal flour, or the dough won’t rise.

700ml water

25g salt

400 g sourdough starter



Forming: form the dough into 60g boules Dust with flour

Shaping: Roll out the dough with a rolling pin or by hand to a thickness of 3 to 4mm


Baking in a Le Panyol wood-fired oven:

Cooking method: no fire, open hearth
Remove the embers from the hearth.
Immediately put your dough in the oven when the temperature is between 380-450°C.  The fouée will react and immediately start to rise - this is caused by the thermal shock.
Leave the oven door open.
Bake for 1 to 2 minutes. The dough is seared rather than baked.  This explains the paleness of the bread, which is similar to Arab or pitta breads.

Once baked, use the air pocket to fill with whatever you feel like.  It works well with both sweet and savoury fillings: cheese, meat, cured meat, chocolate, fruit compote...

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