Thursday, 5 April 2018

Chocolate Baguette 巧克力长棍面包

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



Learning: 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 powderr
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 a 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!

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Thanks for dropping by. Give me a tinkle if you have some fun on this recipe too. Will be nice to leave a name if you are in the Anonymous category, otherwise it will be group under spam. Have fun.