The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

090617 Anis Bouabsa's Baguettes - by Yippee

Yippee's picture
Yippee

090617 Anis Bouabsa's Baguettes - by Yippee

I'm grateful to the people here who have helped me advance in my bread making techniques.  I want to share my joy of success with them and the rest of the community. Even though my projects are not perfect, I've always made progress. Given time and practice, they will continue to improve in the future.


In this project, credit must go to dmsnyder (David), for his thorough write-up of the formula here and instruction/illustration on scoring; to MC, for her detailed explanation and encouragement on shaping; and to SteveB, for his video demonstration which makes the baguette shaping process vividly clear. 


I followed the Anis Bouabsa's baguette formula posted by David almost to the letter, except for the retardation part.  This dough had been given a cold shoulder in the fridge for six days.  Therefore, a hint of sourdough flavor has developed.  It lost its priority on my to-do list due to my hubby's recent grumbling about dwindling variety of good foods in the house since I started baking bread a few months ago.  "Bread again?" has been a frequent moaning I hear lately.  Therefore, I have diverted most of my energy and focus back to cooking in the last week or two, to appease all the 'hungry' mouths in the house.


And here's the link to my latest creation:


http://www.flickr.com/photos/33569048@N05/sets/72157619796084657/


 


 


I've seen many TFL members' creations posted on YeastSpotting! and I think I'm going to give it a try this time.


 

Comments

xaipete's picture
xaipete

Looks nice, Yippee.


--Pamela

dmsnyder's picture
dmsnyder

Hi, Yippee.


Your baguettes look lovely.


I hope you (and your husband) enjoyed them.


David

MC's picture
MC

Great baguettes, Yippee! Very nice shaping and scoring and the crumb looks fantastic. I am so glad you forged ahead!


Mini Oven's picture
Mini Oven

Absolutely Beautiful!


 

Yippee's picture
Yippee

very much.

pattycakes's picture
pattycakes

Great looking loaves!


Patricia

Paddyscake's picture
Paddyscake

for Yippee!! Wow, gorgeous!


Betty

Yippee's picture
Yippee

again.


 


Yippee

susanfnp's picture
susanfnp

Beautiful baguettes! Thanks for sending them to YeastSpotting.

Yippee's picture
Yippee

Susan.  My pleasure.


 


Yippee

longhorn's picture
longhorn

Recently I decided it was time for me to learn to make a baguette as good as my sourdough...and these photos are inspirational! Bravo!


Outstanding! (and you even provide documentation to where to find the inspiration!)


Jay

hamptonbaker's picture
hamptonbaker

Beautiful job Yippee, nice slashes!

dmsnyder's picture
dmsnyder

Your baguettes are featured in SusanFNP's Yeast Spotting!


That is well-earned recognition of the great job you did on them.


David

Yippee's picture
Yippee

David,I owe it to you.  Your SJS is retarding in my fridge now.  You think I can shape it in baguettes?  The dough is not as manageable as the Anis baguettes, may be due to the rye flour in the dough.


Yippee

dmsnyder's picture
dmsnyder

Hi, Yippee.


Thanks for your kind words, but its your bread now!


The SJ SD dough makes fine baguettes. I gather yours is rather slack. If you judge it is too slack to shape in the usual way, just cut it into baguette-weight pieces and stretch them into baguette-size shapes and bake them. You don't even have to score them, if you don't want to. They will not look as classically beautiful as the last batch, but this technique makes an even more open crumb, and some appreciate the "rustic" look. You should try it some time, if not now.


David