Lumberjack turnovers: Stage 1

Prepare the fougasse dough: Put 500 g flour, 30 g rye flour, 20 g yeast, 50 ml olive oil, 9 g salt and 250 ml water into the food processor bowl.

Knead for 6 minutes on the slowest speed.

Note: For the best way to knead, see: A few tips for effective kneading at home.