The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another day, another Bouabsa

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jombay's picture
jombay

Another day, another Bouabsa

Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.


Shape


BB1


Crumb


BB2

Comments

weavershouse's picture
weavershouse

Those are real beauties!!


weavershouse

ehanner's picture
ehanner

Nice looking Baguettes! How is the flavor with the 12h retard?


Eric

jombay's picture
jombay

Tasted great, although not the best yet. I've been using a variety of flours for my baguettes the past two months, so I couldn't tell you if it was the flour or the 12h ferment.

peter_malinowski2000's picture
peter_malinowski2000

are they just reg. french bread baguettes? they look real good. How do they taste? I'm kinda new at this so Plz. excuse the dumb questions what do you mean by the 12th ferment?

jombay's picture
jombay

I used the Anis Bouabsa formula for french bread, found here http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes


 


In the instructions it calls for a 21 hour bulk ferment in the refrigerator, I only had time for 12 hours.

alabubba's picture
alabubba

I love the Anis Bouabsa baguettes. They are FANTASTIC!


I too like the crust darker. Do you think the flavor was the result of Flour, shorter ferment, or being underbaked?


 

jombay's picture
jombay

I honestly couldn't tell ya which of those affected the flavour. Next time I make them I'll be using the same flour but I'll have time for the full 20 hours. I'll let you know then.