Dark Chocolate Baguette
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Instead of the long, thin baguette shape, this dough is rolled into short, plump loaves like sweet potatoes, which keeps more moisture in the crumb.
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Steam and a 220°C oven give a thin, firm crust, and the cocoa bitterness comes through ahead of the sugar.
Ingredients
Instructions
- 1
Combine 250 g bread flour, 20 g cocoa powder, 4 g dry yeast, 5 g salt, and 15 g sugar in a bowl.
Pour in 170 ml lukewarm water and mix until no dry flour remains.
- 2
Knead the dough by pressing and folding for 8-10 minutes.
When it feels less sticky and starts to spring back, add 60 g dark chocolate chips and fold them in evenly without crushing them.
- 3
Shape the dough into a ball, place it in the bowl, and cover it.
Let it rise in a warm spot for about 1 hour, until nearly doubled and a finger mark returns slowly.
- 4
Press the risen dough gently to release large gas pockets, then divide it into two pieces.
Round each piece, dust very lightly with the extra flour, cover, and rest for 15 minutes so shaping is easier.
- 5
Stretch each piece into a long oval, then roll the edges inward to make a slim loaf.
Place them on the baking sheet, proof for 40 minutes, and preheat the oven to 220°C.
- 6
Cut deep diagonal scores across the surface and spray the loaves generously with water.
Bake with steam for 20-25 minutes, until the crust feels firm and crisp, then cool before slicing.
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