Baguette et Chocolat
18-009
Group Baguette
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS ARTISAN 7% CONCENTRATE
0.070
7.00
FINO MALT BASE
0.035
3.50
Cold water
0.700
70.00
Salt
0.020
1.97
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
PETTINA NON-TEMPERING DARK CHOCOLATE
0.080
8.00
Total Weight: 1.920
How to do it:
1. Combine all ingredients except for Fino Chocolate Chips and mix on low speed for 5 minutes.
2. Mix on high speed for 10 minutes or until fully developed.
3. Ferment the dough for an hour.
4. Scale dough to 350 grams.
5. Add a few chips of chocolate in the middle while molding the baguette.
6. Place onto flour dusted trays.
7. Proof for an hour. Preheat oven at 240⁰C.
8. Score. Inject with steam and bake at 230⁰C for 10 mins.
9. Open damper and bake for another 20-30 mins at 210⁰C.
Yield: 5 pieces x 350 g
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