April 5, 2017 - 1:37pm
Janedo/David Anis Bouabsa Baguette
First try at this. Nice bake but somewhat lacking flavor. I used straight KABF. Next time I'd try adding a bit of rye or WW.
I'm starting the Levain for David's San Joaquin Sourdough Baguettes tonight!
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If you trace the evolution of the SJSD, it originated in Bouabsa's baguettes. Jane and I found the addition of a little rye and then some levain improved the flavor a lot. It was just a few more steps to the San Joaquin Sourdough.
Let us know how it turns out for you.
Happy baking!
David