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Anis Bouabsa's Baguettes

500

g

Flour

375

grams

Water, 375 gms

1/4

teaspoon

Yeast

10

g

Salt, 10 gms

1

Mix ingredients and knead.

2

Ferment for 1 hour, folding every 20 minutes.

3

Refrigerate for 21 hours.

4

Divide right out of refrigerator and pre-shape. Rest for one hour.

5

Shape.

6

Proof for 45 minutes.

7

Score and Bake at 250C (480F) for 20-25 (?) min.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (17.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1823.25

Calories From Fat (2%)

41.6

% Daily Value

Total Fat 4.98g

8%

Saturated Fat 0.79g

4%

Cholesterol 0mg

0%

Sodium 10.51mg

<1%

Potassium 544.55mg

16%

Total Carbohydrates 381.96g

127%

Fiber 13.77g

55%

Sugar 1.35g

 

Protein 52.05g

104%

Tips

I used King Arthur French Style Flour, filtered tap water, Balene Sea Salt and SAF instant yeast.The dough was initially quite gloppy. I did a few french folds with minimal change in it. I then placed it in a covered glass bowl and folded every 20 minutes for an hour. Even before the first of these, after a 20 minute rest, the dough had come together nicely. It was still a bit sticky, but the gluten was forming surprisingly well. After the 3rd folding, I refrigerated the dough for 22.5 hours, then proceded per the recipe above.The dough actually almost doubled in the refrigerator. It continued to form bubbles after preforming and the formed baguettes rose to about 1.5 times during proofing.I baked with steam at 460F with convection for 10 minutes, then for another 10 minutes at 480F without convection. I let the loaves rest in the turned off and cracked open oven for another 5 minutes.I got nice oven spring and bloom. One of the loaves burst along the side. In hindsight, I probably didn't seal the seam well enough in forming it. The crust was more crunchy than crackly - a bit thicker than standard baguettes. The crumb was fairly open with a cool, tender/chewy mouth feel. The taste was not bad but not as sweet as classic baguettes. I wonder why.I'm going to have some tonight with chicken cacciatore (made yesterday), buttered broad beans and fedelini. Matter of fact, I better go get it all going!