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
Source: thefreshloaf.com