My try at Bouabsa's baguettte
My name is Michel and I live in the province of Québec. I am new to this forum. I would like to receive comments and suggestions from the very knowledgeable bakers in this forum, especially concerning the lack of character of the "grignes". I find them rather flat. The photos below show baguettes I recently baked following Bouabsa's method. They are fairly representative of the results I usually get.
They are made with unbleached AP flour, at 74% hydratation, with 0.35% IY and 2% salt. I mix 90% of the water with the flour and let autolyse for 45 minutes. I then mix the remaining water, the salt and the yeast, do approximately 150 slap and fold, bulk rise at room temperature for one hour with 3 stretch and fold at 20 minutes intervals. The dough then goes in the refrigerator for 21 hours. After that time, it is warmed at room temperature for 1 hour, preshaped, rested for 20 minutes, shaped and proofed for approximately 45 minutes. The baguettes are baked on a pizza steel in a 500 F. oven, covered with a reversed lasagna pan for the firt 12 minutes and uncovered for another 12 minutes.