Baguette – Chocolate

Posted by moon garden on 01/12/2013 · 7 Comments 

 I just wanted to “EAT” the memories.

Baguette + Chocolate = Heartwarming :-)

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Do you remember the feeling when you crave hot chocolate on a cold night?

Do you remember the feeling when you make a warm drink for yourself because you can’t sleep properly?

I know exactly what it is.

That little treat makes you calm, warm and filled with love..

It’s like…

You are standing at the entrance of your parent’s house.

The door opens and they welcome you and give you a big hug,

and, bring you some hot chocolate.

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My grandfather used to offer me a cup of  ‘hot chocolate-like-drink’ when I visited his place.

It was not real milk, but a cup of water, powdered milk, sugar and (maybe) cocoa powder.

Oh, I miss that feeling so much.

I don’t want to forget that feeling.

So, I decided to bake bread which reminds me of that feeling.

Even though we are very very far away,

we could get closer when I  eat this bread.

Submitting this post to YeastSpotting.

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Baguette –  Chocolate

I decided to make this chocolate baguette with Long Cold Fermentation (←I really like this method!)

This time I used natural cocoa powder (Non-alkalized) which is the only cocoa powder I have in my kitchen.

Since I add the cocoa powder into the dough, I used less amount of salt than usual so that the dough might not get too tough…I also increase the water  (75%→85%) .

The reason why I used Dark brown sugar is just for the taste and the color.

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The result was quite nice!

The shaved chocolate was melted into the dough by heat while baking, so you don’t see any chocolate chunk in the crumb, but you definitely taste the chocolate!

(Actually, I add orange zest, too. It has a nice orange & chocolate flavor, but I prefer a simple chocolate flavor! )

I would use dutch processed cocoa powder (Alkalized) next time to see the difference between them.

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Makes 2 Chocolate Baguettes

Formula

287.8 g All-purpose Flour (100%)

24 g Natural Cocoa Powder (8.3%)

0.518 g Active Dry Yeast (0.18%)

245 g Water (85%)

14 g Sugar (4.9%)

4 g Salt (1.4% )

40 g Chocolate (14% )

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Directions

1. In a small bowl, weigh out Active dry Yeast. Add 7 g Water (warm) out of  215.8g and stir until the yeast has dissolved. Set aside.
2. In another bowl, mix flour , Cocoa powder and rest of water roughly, cover it with plastic and Autolyse for 30 minutes.
3. Add yeast mixture and mix by folding dough in the bowl.
4. Slap & Fold for 3 – 4 minutes.
5. Add salt and Slap & Fold for 2 minutes or until the dough becomes a ball.
6. Let it rest for 20 minutes.
7. 1 set Stretch & Fold (1 set = right over left, left over right, bottom over top, top over bottom)
8. Let it rest for 20 minutes.
9. 1 set Stretch & Fold
10. Let it rest for 20 minutes.
11. 1 set Stretch & Fold
12. At a cooler place, let it rise until the dough just starts showing the yeast activity. It took 7 hours this time. (The original recipe says you can put the dough in the fridge at this stage.)
13. Put it in the fridge overnight. In this case, 12 hours.
14. Pull it out of the fridge and leave it out for 1 hour.
15. Shave the chocolate. Set aside.
16. Divide into 2 equal parts and preshape the dough.
17. Let it rest for 15 minutes.
18. While shape the dough into baguettes (This video is very informative!) , put some shaved chocolate and roll it, place onto a floured couche, seam-side up.
19. Preheat the oven to 500°F
20. Final fermentation 1 hour.
21. Score the top of the baguettes using a lame or a sharp, serrated knife.
22. Place the bread in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 480°F, bake the bread around 20 minutes.
23. Let them cool onto a rack.
24. Ready to eat!

* The time and temperature will be changed depends on the season.

Filed under BAGUETTE · Tagged with All-purpose flour, Chocolate, Cocoa Powder, King Arthur flour, Orange zest, Overnight fermentation, Yeast