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.
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.
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?
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.
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Wow
Those are real beauties!!
weavershouse
Beautiful
Nice looking Baguettes! How is the flavor with the 12h retard?
Eric
Tasted great, although not
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.
are they just reg. french
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?
I used the Anis Bouabsa
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.
Absolutly My Favorite
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?
I honestly couldn't tell ya
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.