Bouabsa baguette- Dave's version; first attempt

I've been itching to try Anis Bouabsa's baguette formula for awhile now but have been far too busy to do much baking.  I think it's time I change my priorities!!  I settled on Dave Snyder's modified version (using starter) and decided to double the recipe.  In hindsight, I should have tried only 50% increase--  4 will not fit on a home stone properly (even my Fibrament).  I think 310-340g (11-12oz) would work well for a 20" baguette.

In addition, this is the first time I ventured into the 'hand kneading' domain, with a healthy dose of skepticism, I might add.  I've done quite well in my 7 years of baking using my KA for all types of breads so the thought of making even better bread completely by hand intrigued me.  I used the 'in the bowl fold' technique-- started off using my plastic scaper but cracked it; plus, it gave me cramps in my hand.  Instead, I used my hand and it worked fine.  I did the initial premix in the KA on #2 just until everything came together.  I tried it by hand but it was a bit of a mess and I was worried about getting a homogeneous mix. I think I could have increased the hydration a tiny amount.  (I used Organic AP flour from Grain Process Enterprises--  this is my standard flour:  Ace Bakery used this for awhile a few years ago).  Our Canadian flour might have a higher water absorption as well.

• Final hydration was approximately 75%. 
• Three 'in-the-bowl' folds at 20 minute intervals and in the fridge she went (temp 39-41F) for 22 hours.  No other folds done during bulk fermentation.
• Divided the dough into 4 pieces with gentle preshape
• 45 minute rest/ shape
• 45 minute proof
• baked 3 baguettes at 480 for 32minutes; final 20 minutes on convection bake with vents open and door slightly ajar
• fourth baguette stayed in the couche a further 35 minutes before bake-off (total 1h 20min proof); you'll notice the much darker crust--  forgot I had the oven at 500 on convection!  It was already well colored after 15 minutes-- reduced heat to 460 and baked another 7 minutes

My wife took the first batch to work so I can't comment on the crumb or the taste.  I told her to take a picture for me.  The lonely crescent had a decent crumb and good spring considering the extra proofing time.  The crust was relatively thin and crackly but moderately overdone--  i.e. slight char taste.  The crumb was outstanding in it's lightness and texture but not as sweet (nor flavourful, IMO) as Gosselin's baguette.  I wish I could've tried the first batch.

All in all, quite a positive exercise.  I'll try again soon with some minor adjustments.  And now, I'm prepping to make a Long Branch sourdough (aka. San Juaquin Sourdough but made in southwest Toronto!)

Franc

Here are some photos: