Saturday, April 26, 2014


I've always wanted to try the Anis Bouabsa baguette that Janedo, David, breadbakingbassplayer and others on TFL have written about and tried. Here's the basics:

Makes 4 baguettes

500g flour (Anis uses T65 supposedly; this time, I will use 425g AP flour, 50g Caputo 00, and 25g whole wheat)
375g cool water
1/4 tsp instant yeast (about 0.8g, make it easy and round up to 1g)
10g kosher salt

  1. In KA stand mixer, add water, and flour.
  2. Mix for 1 min at lowest speed, scrape bowl, and rest for 20 min. 
  3. Now add yeast and salt. 
  4. Mix at speed #4 for 5 minutes. 
  5. Fold every 20 minutes for 1hr (3x): leave dough in mixer, run mixer for 10 seconds at speed #1, just until dough almost completely gathers around the hook. 
  6. Cover and refrigerate in mixing bowl for 21-23 hours. (This time, I will pull earlier because I have to bake by 3pm tomorrow; went in at 610pm on Sat). 
  7. Divide right out of refrigerator and pre-shape. 
  8. Rest for 45 min. 
  9. Shape and place onto baguette pan.
  10. Preheat oven to 550F
  11. Proof for 45 minutes
  12. Score 
  13. Bake at 550F for 2 min, reduce heat to 480F and bake for 18-20min.

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