 Submitted by scottfsmith on December 7, 2008 - 6:44pm
The wonderful pictures in dmsnyders recent bog post -- http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula -- inspired me to try it out. I did a room-temperature ferment with less yeast (100 grains of active dry yeast) for 24 hrs but otherwise did pretty much the same. I got everything to work except the scoring which I still can't figure out how to do on such wet dough.
Scott
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Scott
those look great and the crumb is awesome!! Did you proof on a couche?
Eli
www.elisfoods.wordpress.com
Thanks Eli. Yes I proofed on
Thanks Eli. Yes I proofed on a couche for 45 minutes as per the recipe. It was very easy to do it that way even though I had never tried it before. My peel is not long enough for these loaves so I transferred them from the couche to parchment after rising and cooked them on the parchment.
The family loved these, I now have only have half a loaf left of four I had three hours ago. I have been doing whole grains only up to now but I can see the seductive power of white flour in how these guys got inhaled! I am going to try some part white/part whole wheat next.
Scott
Very Nice, Scott!
If the proof is in the eating, your ficelles are proven. ;-)
My dough was not as slack as I expected it to be, presumably because of the flour I used. If you want your dough drier, use less water next time. Of course, there is a trade off with the wonderful open crumb you got.
Did you look at the photos of Bouabsa's own baguettes that Flo Makanai took at his bakery? Look here:
http://aulevain.canalblog.com/archives/2008/08/13/index.html
David.
Thanks for the link. The
Thanks for the link. The lower pictures on that page have more wet dough like I had but the Bouabsa baguettes at the top appear to be drier like yours (based on what is visible of the scoring). I was low on white flour so I used a mix of flours including 1/4th Italian pizza flour which needs much less water. Now that I know the dough texture I will aim for a touch drier next time.
Scott
Very nice job Scott
They look very nice...and lovely crumb.
Howard
what is a Ficelles
Just curious, what is a ficelle? I tried doing an image search on Google, but I had to quickly abort. The first image to show up had nothing to do with French Bread, and has no place on a work or family computer (you have been warned)!
Anyway, is a ficelle simply a very tiny baguette? I'm having trouble judging scale in the picture this post.
Thanks.
Eric
eDogg, here's a short definition
"A very thin version of the baguette. Ficelle means string in French."
Howard