Caramel Chocolate Baguette

Name: Caramel Chocolate Baguette
Yield: 1 serving
Cuisine: American
Ingredients: 130 grams All purpose flour (Type ER: Flour for bread); 2 2/5 grams Salt; 90 ml Water; 50 grams Homemade natural yeast starter; 20 grams ●Caramel chocolate chips; 15 grams ●Walnuts; 1 dash less than 1/4 teaspoon Dried yeast; 3/5 grams Malt powder

cookpad.japan @cookpad_jp

I don't like caramel chocolate breads, but this caramel chocolate baguette was very popular, so I wanted to note it down.

Adjust the amount of water depending on a condition of the flour or yeast starter you use.
You can adjust the amount of the filling to your liking, as long as you can roll into the dough.
Adjust the baking time depending on your oven. Recipe by geosmin

I don't like caramel chocolate breads, but this caramel chocolate baguette was very popular, so I wanted to note it down.

cookpad.japan @cookpad_jp

I don't like caramel chocolate breads, but this caramel chocolate baguette was very popular, so I wanted to note it down.

Saved

Ingredients

1 serving

130 gramsAll purpose flour (Type ER: Flour for bread)
2 2/5 gramsSalt
90 mlWater
50 gramsHomemade natural yeast starter
20 grams●Caramel chocolate chips
15 grams●Walnuts
(If using dried yeast↓)
1 dashless than 1/4 teaspoon Dried yeast
3/5 gramsMalt powder

Saved

Steps

1

Combine the flour and salt, add the water and homemade natural yeast starter, and mix with a spatula until it's no longer floury.
2

Cover with cling film. After 30 minutes, punch down the dough. After another 30minutes, punch down the dough again. Allow to rest for the first proofing.
3

Fold up into thirds and leave to rest for 15~20 minutes.
4

Dust your working surface, place the dough, and roll in the ● ingredients and shape.
5

Roll it out to about 40 cm in length and place on a baking couche. Allow to rise for the second proofing.
6

Make slits on top and bake in a preheated oven to 250℃ for about 20 minutes.
7

This is with 98 g of water with sake lees yeast. The profile photo is a baguette with yogurt yeast and 97 g of water. I used 26 g of the natural yeast starter for both.
8

The amount of water is just a guideline, so adjust to your liking.