Anis Bouabsa's Baguettes

Anis Bouabsa won a contest for the best baguettes in Paris in 2008... this recipe was obtained by a friend and posted on The Fresh Loaf.. it is VERY good and not too hard to accomplish.


I suggest using King Arthur's All purpose flour... and for a little chewier version, try King Arthur's Bread Flour
NOTE... this is ALMOST a no knead recipe, and the dough is VERY slack!


  Formula:

Flour 500 gms (about 3.85 cups of All Purpose flour)
Water 375 gms (about 13.25 oz or about 1-2/3 cups)
Yeast 1/4 tsp (for SAF instant yeast)
Salt 10 gms (about 2 tsp)

Mix ingredients and knead.

Method:

Let Raise for 1 hour folding and stretching 3 times during that time.

Refrigerate over night for 21-24 hours

Take out of refrigerator, divide into 3 and preshape

Let Rest 1 hour

Shape into baguettes or boules, using your favorite method

Proof/Rest for 45 minutes

Slash the baguettes then bake at 450 with steam for 20 minutes with steam for the first 10 minutes. 

Hat Tip to dmsnyder on The Fresh Loaf (.com) for the great pic.

Pfft -- Corn Meal... what to do with it???

oh oh... my first blog post... better get a recipe up here!

I always have a lot of corn meal around, and really only use it for keeping bread or pizza from sticking to the baking stone. So I am always looking for a way to use some, with out actually making corn bread. Here is something I tried last night that worked out pretty good.

Chicago Deep Dish Pizza Style Dough


Makes enough for 2 Deep Dish Stuffed Pizzas in a 10 inch pan

6 cups of flour  -- 720 grams ( King Arthur's All purpose flour is my favorite here! )
3/4 cup corn meal -- 113 grams
1.9 cups warm water -- 468 grams
4 tblspoons of oil
2 teaspoons of salt -- 12 grams
1.5 tblspoon of yeast -- 13 grams
optional -- 3 tblspoons of Vital Wheat Gluten to make the crust chewy


- mix all ingredients
 -knead for 5-10 minutes
- raise till double
- roll out
- add ingredients
- bake (for deep dish, 375 F for 45 minutes)