How to Prepare Tasty Black Baguette (Homemade Sourdough Starter Version)

Black Baguette (Homemade Sourdough Starter Version). Put all of the ingredients except for the chocolate chips in a bowl, then knead. Once it comes together as a dough, roll it into a ball, then let it rise for the first proofing. Form each half into a long baguette shape.

Stir using a spatula till everything comes together into a shaggy mass. Weigh the flour into a bowl and add the salt. Pour in the water and add the sourdough starter. You can cook Black Baguette (Homemade Sourdough Starter Version) using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Black Baguette (Homemade Sourdough Starter Version)

1. Prepare 196 grams of Strong (bread) flour.
2. It's 4 grams of Pure cocoa powder (or black cocoa powder).
3. Prepare 4 grams of Salt.
4. You need 130 ml of Water.
5. You need 75 grams of Homemade sourdough starter sponge.
6. You need 30 grams of Chocolate chips.

Mix together with a fork and then use you hand just to incorporate any loose flour. You will now have a slightly wet shaggy dough. If you need to make it up first, here's the recipe for the San Francisco starter , and this is the pineapple juice starter - which I used in this instance. Click here for my blog index.

Black Baguette (Homemade Sourdough Starter Version) step by step

1. Put all of the ingredients except for the chocolate chips in a bowl, then knead. Once it comes together as a dough, roll it into a ball, then let it rise for the first proofing..
2. After it rises, divide the dough into 2 portions. Form into a ball, then let rest for 30 minutes..
3. After the dough rests, stretch the dough into a rectangle, then sprinkle on chocolate chips..
4. For the shaping and the second proofing, please refer to the recipe for regular black baguettes. See..
5. After it rises, slash the tops, mist with water, then bake in an oven preheated to 250℃..
6. They also look cute shaped into rolls..

For a lot of bakers, it's an important milestone to learn to make a good baguette. I have been asked many times both at my Chinese blog and TFL what the "trick" is for those big holes in the crumb. The truth is that, there's no trick. It's everything: appropriate flour, S&F rather than intensive kneading, appropriate Sourdough Baguettes. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough.

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