Chocolate Baguette 巧克力长棍面包

Ever since I attended an Artisan Bread class, I have yet to attempt a Baguette recipe.  Baguette is best to pair with a chicken curry but since I am too busy to make curry. So this time, I will start with a Chocolate Baguette 巧克力长棍面包.  At least, this still tastes interesting on its own.

Learning experience:

The texture is chewy and has a crusty skin.  I shall add more chocolate chips for the next attempt.

Overall, this dough is very easy to handle but I need to work on my foldings as the chocolate chips actually leaked out.

What you need:

200g bread flour
2g instant yeast
½ tsp salt
1 tbsp cocoa powder
130g water

30g chocolate chips (increase to 40g)

Method:

Combine bread flour, instant yeast, salt, cocoa powder and water.  Mix to a rough dough.

Knead until elastic.  Shape into a ball and let it proof for 1 hour.

Divide into 2 (170g), shape into a ball.  Rest for 20 mins.

Gently punch down.  Roll into an oblong and sprinkle chocolate chips.  

Fold in the centre and then to the sides. Using the palm to seal the seams.  Shape into 20 cm long.

Let it proof for 1 hour or double in size.

Slit and bake at 190°C for 15 mins.  (put some ice cubes at the base before putting in the dough).

Cool on rack.  


Enjoy!