Bouabsa Baguettes and Basic Country Bread
I’ve been giving more attention to cooking than baking lately. I’m trying to expand my Asian cooking experience, and Thai food and Korean food go best with rice, not bread. But I did manage to bake some baguettes and a variation on the Tartine Basic Country Bread this weekend.
It had been many months since I’d made any baguettes besides proth5’s “Bear-guettes”. I decided to try again the sweet baguettes from the recipe Janedo got from Anis Bouabsa, as reported by Brother David back in 2008 (http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula”). I remember that trying to shape this wet sticky dough gave me fits the first time. Like wrestling snakes made of tar. This time it was easier, mostly because I have had more tar-snake experience in the interim.
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These are not the best looking or best tasting baguettes I’ve made. The crumb was not as open as I’d like and the crust was not as crunchy as it should be. I will try to handle them more gently next time and bake them a bit bolder. I also think I just like my baguette in sourdough flavor.
The Tartine Basic Country Bread is my favorite lean sourdough bread. Crunchy crust; moist and tender crumb. I could eat it every day. But, I’ve been thinking it might be even better with a bit more whole wheat flour. So I tried it today with 15% whole wheat, instead of the 10% the formula calls for. I like it. I might even go for 20% next time…or maybe add some wheat germ.
I’ve said it before, but I’ll say it again: the crumb on this bread is just what I’m looking for. If I could keep it from going stale, I’d make a pillow out of it.
In case anyone’s interested, here’s a look at the sweet and spicy Korean Chicken I made this week. Korean chile paste is pretty darn spicy. This was almost eye-watering. Good though.
Glenn
Comments
Hi Glenn,
I'm sure there would be no problem increasing the wholewheat further as you suggest. They look great.
Those baguettes will be tough to get absolutely right. I suspect your main problem is the baking as they still look a bit "doughy" inside. The wet dough definitely needs longer to bake out anyway; of course this will especially help crust formation too.
Best wishes
Andy
Yes, Andy. Though the thermometer read 206 degrees F and came out clean, these were a bit underdone inside and out.
Thanks.
Glenn
Eye-watering...eye-watering spiciness Glenn?? Please, a man who wrestle tar snakes shouldn't be heard saying that.
Other than that, I'd say it all looks delicious and must agree, the tartine basic country bread is a mighty fine loaf.
Arlo--
If I were seasoning tar snakes, I might want the spice to overwhelm the flavor of the meat.
For nice organico chicken wings, I think nose-running is fine, but not eye-watering.
I was glad to have rice, cucumbers and beer to offset the burn.
Having made spicy foods of a variety of ethnicities, I have to say that South Asian red peppers are near the top of the heat chart. The chicken recipe called for adding ground Cayenne to the sauce....I think to mellow it out.
Glenn
Cayenne to mellow it, nice. I have yet to try a South Asian Red pepper, but I believe you if you say they are spicy. I was just posting my comment to get some kicks out of you : )
I had prepped my sour last night before bed and was still in debate about what I loaf I wanted to bake today. Having messed around with the idea of a few alterations of loaves I make at the bakery, perhaps vermont sourdough maybe, but then I was reminded about how good the Tartine Basic loaf is after reading this this morning around 3 and I went with it. It is currently in the fridge for the final proof. Thanks for the revival of Tartine in my life. Lately I have just had zero time to bake at home and have been bringing home loaves I bake at work.
We love chicken wings! Sweet hot and spicy sounds delish!
The Tartine loaf sounds wonderful with the extra ww. You can always make more baguettes, just for the snake of it!
Sylvia
Too bad you're not here. There were plenty of wings.
Glenn
The Tartine BCB's looks delicious. I agree with Andy regarding the baguettes and also wonder if they were under-fermented.
If you want a fairly sour sourdough baguette, I recommend trying Baguette Tradition after Phillip Gosselin.
David
David--
If you could diagnose behavioral disorders over the web as well as you diagnose bread disorders, you'd never need to leave the house.
You're right about the baguette dough. It was the victim of my baking schedule, which centered around the BCB. I pulled it out of the fridge a few hours earlier than the formula specifies (16, instead of 21) and baked it--too little, apparently--about 2 1/2 hours later. They're more than edible, but not among the best baguettes I've made.
You're right about trying the Gosselin formula. Next baguette bake, I will.
Most of all, your comment about the BCB is right. It does look delicious. But not as delicious as it tastes. Twenty hours after it came out of the oven, it was still moist and perfect for the tooth. It made perfect egg salad sandwiches.
Thanks. And Happy Fathers Day!
Glenn
I forgot to mention, I divided the dough about midway through the bulk ferment, and retarded half overnight. Today I tried out my new Staub 4 quart Dutch oven and baked a big boule. I baked 45 minutes, and the internal temperature was 210 F, but the sides are pretty blond. The oven was well pre-heated, but maybe the DO wasn't hot enough. The bottom is nice and golden. Anyway, it's pretty nice looking and I look forward to hacking it up.
Basic Country Bread and Basic City Kitty
Glenn
Wow - that is scored so well and has risen beautifully - nice one!