Comments on: Baguettes à la Bouabsa

By: Hefe und mehr » Blog Archive » Baguette royal 2013

Hefe und mehr » Blog Archive » Baguette royal 2013 — Sun, 26 May 2013 15:50:06 +0000

[...] Die lange, kalte Führung scheint DER Trick für wohlschmeckende Baguettes zu sein, denn auch Anis Baboussa (Gewinner im Jahr 2008) als auch Jean-Noël Julien (Gewinner 1995) und Jean-Pierre Cohier (Gewinner [...]

By: Matthew Cooper

Matthew Cooper — Sat, 09 Mar 2013 04:00:04 +0000

That is good to hear!

By: SteveB

SteveB — Mon, 04 Mar 2013 03:08:52 +0000

Hi Matthew,

Bread cetera is the only site to which I post. I hope to be able to begin posting again in the not too distant future.

By: Matthew Cooper

Matthew Cooper — Thu, 28 Feb 2013 05:43:36 +0000

Hi Steve,
Thanks for some inspiring tips and recipes. Will this site see new posts or do you post on another site now?

Many thanks,

Matthew.

By: SteveB

SteveB — Wed, 20 Feb 2013 21:18:40 +0000

Hi Matthew,

Thank you. Your words are greatly appreciated.

By: Matthew Brinkmann

Matthew Brinkmann — Wed, 20 Feb 2013 21:06:12 +0000

Hi Steve,
I have been a baker for a few years now and I would like to say that your skill, knowledge and passion for bread is FAR beyond what most bakers have, and it is always good to find people like you.

Keep up the great work you do.

Thanks, Matthew

By: Baguette – Long cold fermentation « A Kitchen Blog

Baguette – Long cold fermentation « A Kitchen Blog — Tue, 01 Jan 2013 22:33:29 +0000

[...] So, I started to experiment with the Anis Bouabsa’s recipe which I found through the website called The Fresh Loaf and Bread Cetra. [...]

By: SteveB

SteveB — Wed, 21 Nov 2012 00:33:12 +0000

Hi Jambo,

If you aren’t already doing so, you should consider baking your baguettes on a pre-heated baking stone. Unlike a metal surface, a pre-heated baking stone releases its heat slowly and minimizes the potential for burning the bottom of your loaves. Also, you may want to check the temperature of your oven with an oven thermometer to make sure your oven’s temperature is calibrated properly.

Regarding the flatness of your baguettes, this can be due to a number of factors, including the use of a flour with too low a protein content or an insufficient degree of gluten development during mixing. Try to use a flour with a minimum protein content of 11.2% and mix the dough to a moderate window pane.

I hope to contribute addition posts to the blog in the not too distant future.

By: Jambo

Jambo — Mon, 19 Nov 2012 16:34:40 +0000

Dear Steve, I just wanted to drop a line to thank you for this great recipe (and many others on this website, I would have no doubt). I am a beginner, have spent the past 2 months trying a new recipe every weekend. None worked out the way I had wanted until i came across your blog few weeks ago. I tried on this recipe twice and the bread that I made the second time (this past weekend) had a wonderful bread flavor that I had always wanted. With the 2nd try, I still had 2 little issues: (i) the breads’ bottoms were burnt while the surface looked undercooked – the temp was 250C and breads were placed on the 2nd rack. (ii) the shaping did not turn out well as I eventually had them all quite flat. I am making it the 3rd time tonight. I guess I should reduce the temp to 220C this time and place them on the upper or top rack. As for the problem (ii) – the flat breads, I have no clue other than dividing the dough into bigger pieces. I would appreciate your advice and thanks much in advance. Also, I wonder if you will post more recipes on this wonderful blog. Your last entry was like 2 years ago but I can see that you are still bringing life to it through your responses… Thanks. Jambo.

By: My Italian Smörgåsbord

My Italian Smörgåsbord — Tue, 04 Sep 2012 10:36:02 +0000

these are the best looking baguettes I have ever seen. can’t wait to try your formula! Barbara