090617 Anis Bouabsa's Baguettes - by Yippee

I'm grateful to the people here who have helped me advance in my bread making techniques.  I want to share my joy of success with them and the rest of the community. Even though my projects are not perfect, I've always made progress. Given time and practice, they will continue to improve in the future.

In this project, credit must go to dmsnyder (David), for his thorough write-up of the formula here and instruction/illustration on scoring; to MC, for her detailed explanation and encouragement on shaping; and to SteveB, for his video demonstration which makes the baguette shaping process vividly clear. 

I followed the Anis Bouabsa's baguette formula posted by David almost to the letter, except for the retardation part.  This dough had been given a cold shoulder in the fridge for six days.  Therefore, a hint of sourdough flavor has developed.  It lost its priority on my to-do list due to my hubby's recent grumbling about dwindling variety of good foods in the house since I started baking bread a few months ago.  "Bread again?" has been a frequent moaning I hear lately.  Therefore, I have diverted most of my energy and focus back to cooking in the last week or two, to appease all the 'hungry' mouths in the house.

And here's the link to my latest creation:

http://www.flickr.com/photos/33569048@N05/sets/72157619796084657/

I've seen many TFL members' creations posted on YeastSpotting! and I think I'm going to give it a try this time.