Fougasse with bacon and Comté (Slideshow version)
Stage 2/13 : 7 min.
In the bowl of a mixer pour: 250 ml water (warm), 9 g salt, 50 ml olive oil, then 30 g rye flour and 500 g flour, and finally 20 g yeast.Knead for 6 minutes on low speed.
Note: For the best way to knead, see: A few tips for effective kneading at home.