Week 26: Baguette au Chocolat

FRANCE: This is unlike any bread you’ve every had. It manages to be full of chocolate flavor with out the cloying sweetness. You need time, though, because it calls for an overnight rise, which is actually perfect because you can prepare the dough in the evening, then shape and pop them in the oven next morning after a 30-minute rise. Chocolate in yeast doughs can be tricky, but Victor has figured it all out and gives detailed instructions AND links to his regular baguette which is a great place to start if you’ve never baked them before.

Chocolate Baguettes recipe from Victor Vitaly

  • 500 g all purpose flour King Arthur brand is recommended
  • 20 g Dutch-processed cocoa powder
  • 150 g bitter-sweet dark chocolate (70% cocoa)
  • 425 g water
  • 10 g salt
  • 3 g active dry yeast or quick rise yeast
  • 2 Tbsp honey

Follow instructions here.

This is an excellent demonstration of the “stretch and fold” method.


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