Food recipes
Black French Baguette.
Black French Baguette. Ingredients: wheat flours, bread, unenriched salt, table leavening agents, yeast, baker's, active dry honey water, bottled, generic cocoa, dry powder, unsweetened spartan, real semi-sweet chocol...
Black French Baguette.
Ingredients:
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
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).
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!
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.
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.
Roll and stretch out the dough.
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.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See
Ingredients:
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
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).
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!
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.
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.
Roll and stretch out the dough.
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.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See