The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anis Bouabsa's baguettes

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Doughtagnan's picture

My 1st attempt at the Nury (very) Rustic Light Rye and Bouabsa (non) Ficelle's,  I found both dough's quite challenging to work with as i'm not used to such wet dough's but they tasted great!, will have to work on my shaping/slashing  technique!

alabubba's picture

I love Baguettes!

Lately it seams like I cant keep these in the house. I no sooner get them out of the oven and there gone.

I baked 4, here are 2 with some pieces on the side

(Obligatory crumb shot)

less then 1 hour after baking, 1 left.

Served with Pesto, Olive Tapenade, and Roasted Red Pepper and Artichoke spread.


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