January 15, 2010 - 12:56pm
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.
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Those are real beauties!!
weavershouse
Nice looking Baguettes! How is the flavor with the 12h retard?
Eric
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.
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.
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 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.