Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.
Shape
Crumb
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Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.
Shape
Crumb
Those are real beauties!!
weavershouse
Nice looking Baguettes! How is the flavor with the 12h retard?
Eric
Tasted great, although not the best yet. I've been using a variety of flours for my baguettes the past two months, so I couldn't tell you if it was the flour or the 12h ferment.
I used the Anis Bouabsa formula for french bread, found here http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes
In the instructions it calls for a 21 hour bulk ferment in the refrigerator, I only had time for 12 hours.
I love the Anis Bouabsa baguettes. They are FANTASTIC!
I too like the crust darker. Do you think the flavor was the result of Flour, shorter ferment, or being underbaked?
I honestly couldn't tell ya which of those affected the flavour. Next time I make them I'll be using the same flour but I'll have time for the full 20 hours. I'll let you know then.