Sourdough baguettes almost
Anis Bouabsa's baguette formula is the only formula I use because to me it is perfection. I have tried to make the popular sourdough baguette recipes like Maurizio's and David Snyders San Joaquin version and while the flavor was an improvement the texture and crust was more like sourdough bread in a baguette form.
I was going to give sourdough with some whole grain additions (5% rye 5% WW) another chance to see if I was missing something. The levain was dispersed in the water and I was about to add the flour but in that moment of distress over the thought of a thick and chewy crust I chickened out an decided to add a rounded 1/8 teaspoon of instant yeast.
The results were what I had hoped for. A paper thin crust, a pleasing taste and a lightness that I wasn't able to achieve with sourdough only. I think I will stick to the white flour only version in the future. Now I have to figure out what to call them. Maybe as an ode to TXfarmer a supreme baker in the annals of TFL I could call them MTfarmers everything I don't know about baguettes wouldn't fit in a dump truck. Thanks to all who have contributed here for making the world of baguettes better.
If your sourdough baguettes are missing the mark and your purist notions are not offended try a little yeast.
David
From the man that would be on the Mount Rushmore of TFL. Your original work up of the Bouabsa recipe was a big influence on me. The next time I try the Bouabsa recipe with sourdough I may skip the retard part to see if dough handling improves.
Sourdough does not make the best French toast but these actually did.
As delightful as the Bouabsa bread is, there's a whole world out there to still be discovered. Hopefully our recent back and forth contributed to giving these a try.
They look great!
alan
You are one of the faces on the baguette Rushmore. I was rigid in thinking that the Bouabsa recipe was the quintessential baguette and didn't look beyond. I am ready to explore more. I have been reading a lot of your posts and other recipes. I don't know how I missed the Community Bake. Have you ever tried adding yeast to a sourdough baguette? I couldn't find anyone using both in my browsing of the Three Tenants. I have my eye on that Pan de Cristal recipe that you did it sounds intriguing with the extreme hydration. A recipe that includes sourdough, yeast, oil and sugar and white flour has got to be good.
Unfortunately my Covid baking festival is being threatened by the prospect of returning to work soon. Like the Colonel in Full Metal Jacket said " It's a hardball world son. We have got to keep our heads until this peace craze blows over"
Those look great, good job. I’m still chicken to try baguettes, I will eventually but I still want to practice other sourdough breads a while longer.
Benny
These are perfection! The eye appeal is stunning! The color, the geometric precision of the lines, the crumb! I am left speechless!
My I ask, can you steer me to Anis Bouabsa's formula? Thanks!
Anis Bouabsa ficelles
Now, this is the "original," not what you see in the current post.
David
Keep a look out for my next attempt!
I have always adhered to my memory of David's recipe as:
I autolyse 20 minutes or so with the yeast then add salt and held back water.
I do minimal mixing using the Rubaud method until dough just comes together. No kneading or S&F
Two hours with 2 or three coil folds. Then into fridge for 21 hrs
Divide cold and very loosely fold into letter wait 20 or 30 minutes
Shape (Hammelman method) proof while oven heats to 480
Stone on the bottom rack, boiling water poured into sheet pan on the top rack with care
Ten minutes with steam or until browning begins remove pan and bake another 15 minutes.
For the sourdough version I just deducted the amounts of flour and water for the starter
Happy Bagging
I did the original version in a blog about a week or two ago..baguette virus
Our baguette brigade is starting to take shape! With the return just today of kendalm, a baguette whiz, we're stocking up!
I think that once folks get over the fear (looking at you Benito), as Danni just did, we'll be on our way to overtake the entire place ;-) . Well, maybe that's an overstatement, but at least we'll be on the road to getting uniforms and patches!
We are putting the band back together. We have to save the orphanage. We are on a mission from God. Hit it Alfanso!
Spoiler alert: To you others out there waiting to take up the challenge.The sooner you tackle baguettes the faster your other bread improves.
'We're on a mission from Gaad'
What's yours? Actually I'm probably George.
I sat next to Elsa B. in 8th grade homeroom the year the Beatles hit the US Shores. She was obsessed with Ringo, and for what seemed like forever she wrote his name a zillion times in the tiniest lettering on a single sheet of looseleaf paper. Since I sing about as well as Yoko, I'm all in on that.
Your loaves look like dmsnyders. Very nice work !
I owe it all to the nice folks sharing their knowledge here. I am standing on the shoulders of giants.
Edit: Alfanso pointed me to some of your exquisite long and beautifully symmetric batons. Nice work! The Force is strong within you Obiwan. Now I feel more humble about my baggies made with the touch of a blacksmith and an overzealous lame. I guess I better stick to rustic. That's how I roll.
What temperature is your bulk fermentation going at for the approximately 2 hour proof? I am interested in trying this recipe out.
Benny
To activate the yeast and then room temperature the rest of the way. Don't let it rise more than 25% before tucking it into the fridge for 21 hours.
Hmmmmm, It hasn’t risen that much yet and it is already in the fridge, I’ll cross my fingers that it works out anyhow.
Thanks for the reply.
Benny
Don, what would you estimate your room temp during the 2 hr BF?
Looking marvelous. Tried my first baguettes a week ago, were fine but lots to learn. Got in my head though. Did another round and learned some more. I’m really hooked wanna figure it out. Give me a few years boys I’ll join the brigade.
Great work MT!
The Bouabsa recipe is a great place to start. There is lots of good info here in the archives as well. Throw some flour on the bench and get started the corps need you.
To truly appreciate baguettes one should get a normal balloon and one of those thin animal twisting long balloons that clown use. Blow up the normal one (that's your boule) now blow up the animal balloon. Pretty hard to do yeah. That's your baguette - get the drift?