Anis Bouabsa Baguettes (IDY)
Anis Bouabsa baguettes have been very popular on TFL over the years and I realized that I’ve only baked them three times so far. Only once plain, another time with a sesame seed coat and then a third time with chocolate (this was so good). Since there’s been chatter about Bouabsa baguettes recently I thought I’d try a fourth bake. I so seldom bake with IDY I was very anxious about over proofing. I don’t think they are over proofed but I do think my scores were a touch shallow.
Mix IDY and diastatic malt into water, then flour and mix until no dry flour remains. Autolyse for 20 mins.
Add salt and bassinage water, pinching, squeezing and Rubaud to incorporate.
Rest for 5 mins.
French folds x 200 to develop dough moderately well.
Place in a bowl doing coil folds at 20 min intervals for 60 mins.
Cold retard dough for about 20 hours.
The next day
Pre-heat oven to 500°F and prepare for steam baking as usual.
Divide dough into 3 portions and shape each into a roll. Rest 20 mins then shape into baguettes and place in a floured couche. The dough should pass the finger poke test when ready to bake.
30 mins into pre-heat pour boiling water into the Sylvia towel in your metal loaf pan.
Load baguettes, add 1 cup boiling water to the pre-heat cast iron skillet and reduce temperature to 470°F and bake for 13 mins.
Vent oven, drop temperature to 425-450°F and bake for a further 10-13 mins until the crust is the colour you prefer. You will need to rotate the baguettes during this period to ensure even browning of all three.
Remove and cool on a rack.
All three are going to a friend’s place so no crumb photos.