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Korean Kimchi & Le Cordon Bleu
  • Fougasse Dough : 350g flour, 50g whole-wheat flour, 14g fresh compressed yeast, crumbled, 200ml water, 50ml olive oil, 12g salt,

    100g kimchi baechu, Flour, Olive oil

    Preheat the oven to 230℃

    1,2 Fougasse Dough : Sift the flour onto a work surface and make a well in the center. Place the crumbled yeast to one side of the well. Combine the water and oil in the well, and gradually draw in the flour using the fingers.

    3,4 Put the dough on a floured surface and push it away with one hand, stretching it back with the other. Fold the dough back on itself and give it a quarter turn. Repeat, kneading for 5 minutes. Sprinkle the dough with the salt and continue kneading for an additional 5 minutes until it is smooth and elastic. Shape into a smooth ball. Flour a bowl and roll the ball of kneaded dough in it, to prevent a crust forming. Cover with a damp dishtowel and leave to rise for 1 hour at room temperature.

    5,6 Divid the dough into 6 equal portions (patons). Using the palm of hand, flatten the dough into oval shapes.

    7,8 Place the kinds baechu in the center of each portion and fold up the long sides of the dough to meet in the middle, completely covering the filing. Turn the filled dough over carefully and transfer to a lightly oiled baking sheet.

    9,10,11 Lightly flatten the "fougasses" and using a small sharp knife (or razor blade) , score the surface of the dough in 5 or 6 place to make a design. Brush the surface with olive oil. Set aside for 40 minutes to rise at room temperature.

    12 Brush the surface of each "fougass" again with olive oil. Transfer th the preheated oven and cook at 230℃ for 15 minutes. Serve warm or cold.