January 5, 2016 - 6:07pm
First attempt at Anis baguette
Browsing through the forum I kept seeing this baguette discussion come up, so, I thought I'd give it a try. It's been a while since I've used commercial yeast; I mostly bake breads with my starter, so I wasn't quite sure what to expect. These only fermented for 10 hours. But I started another batch this morning for baking tomorrow morning to allow for the 20+ hours in the fridge. I'm anxious to see how much different the flavor profile might be, if it is. I'm pretty happy with the way they came out. Had some smoked brisket in the freezer from summer so made some sandwiches with them. :)
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Hi debdp
Your bread looks wonderful. That is a nice open crumb. When cut that way, the open pockets are leak-proof baskets for the juicy goodness of the natural sauce of brisket or pulled pork. Texas?
I would like to know how you feel about the difference between 10 and 20 hours.
You're using ground anis, not seed, is that right? At what proportion? Recipe, perhaps?
Just for clarity, anis is the same as fennel? I know when I buy them as a fresh vegetable, one is refered to as the other apparently (depending on the grocery store), but there may be a distinction that I am not aware of. But, of licorice, yes?
I make a fennel seed, raisin, coarse corn meal baguette that doesn't stay long on the board, if that's of any interest. I cobbed it off a Rhode Island bread I once sampled.
As an aside, how do you go about freezing your brisket?
dobie
Thank you. I was actually referring to the recipe based on the Anis Bouabsa baguette. So, no anise or fennel is used, just flour, water, salt and yeast. I just use a Foodsaver vacuum sealer for the meat.
ones because they taste better and stay fresh way longer than 1 day:-) Well done and happy baking !
Thank you debdp
Aren't I the fool. Sorry, I obviously have anise on the brain (I just thought it mispelled, or that my spelling might have been wrong).
Ahh, yes, Bouabsa's baguette. I should have known.
Have you seen alfonso's (alan's) video on his process. I thought it informative (not that you need any help, they look great), but if nothing else, a lot of sound technique to consider in my mind (which apparently, should be held in question).
https://www.youtube.com/watch?v=tYvORu_oLYc
Sorry for the confusion.
dobie