Crunchy Chocolate Chip Baguette
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cocoa powder darkens the dough and keeps it a little bitter, so the chocolate chips folded through it read as pockets of sweetness.
Read more
They go in near the end, before the dough warms up, and only briefly; long kneading melts them and streaks the crumb.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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