The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anis Bouabsa Sesame Seed Baguettes

Benito's picture

Anis Bouabsa Sesame Seed Baguettes

Having only made Bouabsa baguettes once very early on when I first started to bake baguettes I thought it was time to try them again.  Because I’ve been enjoying seeded crusts on baguettes lately I thought I should use sesame seeds to enhance the flavour and bite.

Bouabsa Baguette









dmsnyder, janedo










Total Dough Weight (g)










Total Formula

















White Flour


















Water  2nd bassinage



























Diastatic Malt

















Mix IDY into water, then flour.  Pinch and fold.  Autolyse 30 min.









Add salt.  Add bassinage a portion at a time, pinching and squeezing dough to incorporate









Affter bassinage, let dough rest covered for 5 min.  Then final mix and dump onto workbench.









300 French Folds.  150 FFs, 5 min. rest coverd, 150 FFs.









Into oiled covered container.  Letter Folds at 20, 40 & 60 min.  Retard for a total time of ~20 hrs..









At some point a few hrs into cold retard, flour workbench well then divide, pre-shape and shape dough into baguettes.









Dough should be scaled to approx. 330 grams each.









Onto well floured couche, cover and back to retard.









Preheat oven to 500dF for ~ 1 hr.









At bake time, remove baguettes, move onto baking peel and score.









Load into 480dF oven to bake, and steam well for 13 min.









Release steam and rotate baguettes in oven.  Bake another 10-13 min.









Vent oven, now off for 2 min.  Then remove baguettes to cooling rack











I followed the formula so graciously shared by Alfanso to which I’ve made some changes.  I’ve adjusted the weights of the ingredients to reflect what I used.  My procedure does differ from Alfanso’s in that I dissolve the salt, diastatic malt and IDY in the water, then add the flour and mix.  After a 20 min rest, I use Rubaud mixing to start gluten formation, this is done for about 3 mins.  Then two coil folds are done about 50 mins apart.  Bulk fermentation is halted when the aliquot jar shows a 20% rise.  The dough is then cold retarded until the next day.

The following day, the dough is divided into three equal portions and pre-shaped into a loose cylinder.  After a 25 mins bench rest, the dough is then shaped, rolled on a wet cloth and then place seam side up in a tray of sesame seeds to coat the top.  They are then transferred to the couche resting seam side down and left to further room temperature proof for an additional 30 mins.  The oven is pre-heated to 500*F with the cast iron skillet in place along with the baking steel. After the 30 mins of bench rest the couched baguettes are placed back in the fridge to chill for a further 30-40 mins.  Boiling water is poured into the loaf pan with Sylvia towel in place.  

When the oven has come to 500ºF and the baguettes have chilled at least 30-40 mins they are removed, transferred to the peel and scored then baked at 480ºF for 13 mins then removing the steaming equipment and venting the oven.  The oven is then switched to 480ºF convection and the baguettes are baked rotating them halfway through until they are a golden brown.


Benito's picture

I’m a bit disappointed in the crumb, there is that line of denser crumb that I don’t like and still haven’t figured out how to avoid that.

Benito's picture

I was doing a year end review of some of my bakes and noticed this post.  I have since figured out why that line of dense dough occurs.  If I have too much flour on the dough while shaping, the dough there doesn’t come together very well and leaves this dense line often with a linear hole through it.  I have to try to minimize the flour used while shaping.  Always a fine line between too much and not enough.