Crunchy Chocolate Chip Baguette
Quick answer
A charming chocolate baguette with sweet chocolate chips embedded in a crusty loaf.
What makes this special
- Cocoa dough and chocolate chips provide bittersweet depth to this crusty baguette loaf.
- Cocoa dough plus chocolate chips gives bittersweet depth on every bite
- Steam injection at 220°C drives the signature shattering crust
Key ingredients
Core cooking flow
- 1 Combine 250 g bread flour, 20 g cocoa powder, 15 g sugar, 5 g salt, and 4 g...
- 2 Pour in the water and mix until no dry flour remains, then knead for 8-10 minutes.
- 3 Before the dough gets too warm, add 60 g chocolate chips and fold them in briefly.
A charming chocolate baguette with sweet chocolate chips embedded in a crusty loaf.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 250 g bread flour, 20 g cocoa powder, 15 g sugar, 5 g salt, and 4 g instant dry yeast in a bowl until the color looks even.
Prepare 170 ml water lukewarm, not hot.
- 2Prep
Pour in the water and mix until no dry flour remains, then knead for 8-10 minutes.
The dough may feel slightly tacky, but keep kneading until the surface becomes smoother and more elastic.
- 3Step
Before the dough gets too warm, add 60 g chocolate chips and fold them in briefly.
Do not knead for long after adding them, or the chocolate can smear instead of staying evenly dotted through the dough.
- 4Control
Round the dough, cover it, and let it ferment in a warm place for about 1 hour.
It is ready when doubled in size and a gentle finger press leaves a dent that slowly springs back.
- 5Control
Gently press out excess gas, divide the dough into two pieces, and roll each into a long oval.
Place the seam side down, cover, and let them rise for 30 minutes until slightly puffy.
- 6Heat
Score the surface, spray it well with water, and bake at 220°C for 20-25 minutes.
Add a few ice cubes for steam if using that method, then cool the loaves once the crust feels firm.
After the steps
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Tips
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