Black baguette made with black cocoa powder
2 hours, 30 minutes
2 hours, 45 minutes
- 240g bread flour (T65)
- 10g black cocoa powder
- 5g fine salt
- 1/2 tsp malt powder
- 20g white sesame
- 2g dry yeast
- 205ml water
- 1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 min. Remove the cover and knead the dough a few times with a spatula. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) a few more times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
- 2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
- 3. Then fold both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
- 4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
- 5. Pre-heat the oven to 240℃ degree.
- 6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife.
- 7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes. Let it cool on a wire rack.
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