GORGONZOLA AND WALNUT FOUGASSE

Gorgonzola and Walnut Fougasse image

Provided by Food Network

Yield 2 loaves

Number Of Ingredients 14

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Ingredients

1 recipe Basic Dough with Pate Fermentee, recipe follows
Cornmeal, for dusting, as needed
1 1/2 cups whole or broken walnut halves (about 5 ounces)
7 ounces dry "mountain-style" Gorgonzola cheese (not dulce), crumbled
Olive oil, as needed
1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
2 1/4 teaspoons kosher salt (9 grams)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
2 1/4 teaspoons kosher salt (9 grams)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)

Steps:

Place a baking stone in the middle of the oven and preheat to 470 degrees F.
On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.