Black French Baguette.

Name: Black French Baguette.
Yield: 2 servings
Cuisine: American
Ingredients: 245 grams Bread (strong) flour, (domestically grown wheat); 4 grams Salt; 3 grams Dry yeast; 5 grams Honey; 160 ml Water; 5 grams Unsweetened cocoa powder (See Hint 1); 30 to 40 grams Chocolate chips (See Hint 2)

cookpad.japan @cookpad_jp

I bake French bread every week. I wanted to make one with a different flavor for once.

Hint 1 - If you want to make it pitch black, use black cocoa powder.
Hint 2 - The dough itself is pretty bitter, so it tastes better with a generous amount of chocolate chips. For 2 mini-baguettes. Recipe by Panko625

I bake French bread every week. I wanted to make one with a different flavor for once.

cookpad.japan @cookpad_jp

I bake French bread every week. I wanted to make one with a different flavor for once.

Saved

Ingredients

2 servings

245 gramsBread (strong) flour, (domestically grown wheat)
4 gramsSalt
3 gramsDry yeast
5 gramsHoney
160 mlWater
5 gramsUnsweetened cocoa powder (See Hint 1)
30to 40 grams Chocolate chips (See Hint 2)

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Steps

1

Put all the ingredients, except for the chocolate chips, and knead. When it comes together form a ball and put in a bowl. Leave to rise (1st rising).
2

When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces. What? This dough has a lump on its head!
3

Round off the dough and leave to rest for 20 to 30 minutes. You can bake it as one big loaf instead of dividing it, too.
4

With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo). Fold in both sides (bottom photo) and fold in half again.
5

Roll and stretch out the dough.
6

Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising). Let rise until it's 1.5 times the original size.
7

Slash each loaf 3 times. (I dusted the surface with lots of flour so the slashes are easier to see.)
8

Mist with plenty of water, and bake in a preheated 250°C oven for 7 minutes. Lower the heat to 200°C and bake for another 7 minutes.
9

As the bread forms and edge, you can see the chocolate chips peeking out.
10

I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
11

I also have a black French baguette that is made with homemade starter. See