January 25, 2023 - 5:02pm
Is Bouabsa dough the Swiss Army knife of baking?
Clearly several non-truisms here. No corkscrew, no scissors, no actual knife. But the reason that I labeled the post as such - I've used the Bouabsa formula to make:
Pullman loaves
Focaccia
Pizza
Ciabatta
Batard
Of course Baguettes
And yesterday's beastly 80% AP, 10%WW and 10% Rye Baguettes/ Long Batards - my first deviation from the standard formula.
I'm neither implying that there aren't other formulas out there every bit as versatile. Nor even that this dough rivals other doughs specifically created for the other types of breads. However, this easy as pie IDY dough has become a trusted partner in my kitchen crime wave.
Vito Scoreleone
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Alan, what you don't realize is that you have a Midas Touch with any kind of dough. You could mix sand with peat from Pahokee and get a wonderful bread.
On the other hand, you also have wonderful skills with all kinds of bread, and it is a pleasure to see photos of so many different shapes and types. Well done.
Ted
Thanks, and too much praise. I know my strengths, and all too well my limitations, and stick to my own lane most of the time.
This was my first successful dough way back in the dark ages, thanks to the collaborative guiding "hands" of David Snyder and Janedo, and although I'm mostly a levain sort of chap, I always find myself returning to a batch of this simple and reliable dough.
Vito Scoreleone
Vito, nice display of dough handling skills you have demonstrated by using the same base formula and making so many different styles of bread. Good to see a new post by you.
Benny
my posts are limited this past year or two. But just the other evening I made a batch of the dough specifically for the pictured pizza, the remainder going to the behemoths pictured at the end. And I realized that I've employed the dough for several different things, including olive rosemary baguettes way way back. So here I am!
The other day I referred myself to the wife as Don Vito Scoreleone and decided to change my moniker for at least the time being. (After Cinema Paradiso, the first Godfather picture might well be my #2 favorite as it is a wholesome family drama.) One of these days I might re-post The Legend of Donnie Baggs again.
Thanks, Vito Scoreleone
Dear Capo Crimini - have you tried levain variants of the basic recipe, and if so what are your thoughts?
-Don Jon
out of it, there is no longer a Bouabsa variant. It then becomes a Maurizio or Weekend Bakery or DMSnyder... variant. I suppose that one could do a poolish or biga version, but the basic formula is no longer really applicable. That's part of the beauty of baking. The possibilities are just about endless.
And yes, I've done similar things with levains and high hydrations. But except for ciabatta levain breads, I don't find comfort in high hydration levain doughs - those breaching north of ~72 - 73% hydration, often leaving those to the more experienced and with a more deft touch than I have.
And for the record, perhaps Crapo Crimini might be more fitting.
Conquer them all!
The Bouabsa recipe is near and dear to me as well. The cold retard really unlocks the flavor of white flour like no other method. I tried adding some whole grain to mine but found that I lost more than gained.
We all have some resemblance to a ballon artist making evocative shapes with simple beginnings although we get to score, bake and eat our pieces. Nice looking bakes on display. That pizza is exactly what I want mine to look like.
One of my favorite lines from The Godfather also parodied in the Sopranos “Every time I try to get out, they pull me back in” So get to work on a Fougasse or an Epi or maybe more fittingly a Couronne!
You're the real Don, don't know where this other pretender came from ;-)
So true Jon.
Dons. That Don controls the midwest baguette black market from Montana down through Missouri. I have most of the Eastern Seaboard locked up. Tried to muscle in on Vegas years ago, only to be told by the "Corporate Office" (wink, wink) that I instead had to deal with Nucky Thompson in Atlantic City. I have a feeling that the mysterious underling who goes by the goofy nom de plume MTloaf put the kibosh on it.
There was a covert documentary produced years ago on a Betamax camcorder which explained all this. It was called "The Bag Men, Their Loaves, Their Lames and Their Loves". Banned in France.
The reel Don because I like to fish 🎣 TFG ruined the name for a lot of us Dons but as they say “Time wounds all heels” or something like that.
Simply Don
"I'll make him a breakfast he can't refuse".
that the names of breads have more to do with their shape and handling than their basic ingredients!
You just found a fancy name for your favourite simple dough blend.
Which allows you to use your time and talents to make whatever you shape look great! :)
that my favorite new formula to try as a baguette/long batard is one where I can find no evidence on the internet of it having been done in that shape before.
Thanks.