Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, black baguette (homemade sourdough starter version). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Black Baguette (Homemade Sourdough Starter Version) is only one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Black Baguette (Homemade Sourdough Starter Version) is something that I have loved my whole life. They are fine and they look fantastic.
Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough. When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm final proof. First thing you'll notice is that this is a lower hydration recipe.
To get started with this recipe, we have to prepare a few components. You can cook black baguette (homemade sourdough starter version) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Black Baguette (Homemade Sourdough Starter Version):
- Prepare 196 grams Strong (bread) flour
- Make ready 4 grams Pure cocoa powder (or black cocoa powder)
- Take 4 grams Salt
- Get 130 ml Water
- Prepare 75 grams Homemade sourdough starter sponge
- Take 30 grams Chocolate chips
It's much easier than you think it is! For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be. This recipe uses our sourdough starter recipe.
Steps to make 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.
- After it rises, divide the dough into 2 portions. Form into a ball, then let rest for 30 minutes.
- After the dough rests, stretch the dough into a rectangle, then sprinkle on chocolate chips.
- For the shaping and the second proofing, please refer to the recipe for regular black baguettes. See.
- After it rises, slash the tops, mist with water, then bake in an oven preheated to 250℃.
- They also look cute shaped into rolls.
I'm completely fascinated by the science of sourdough and how simple and effective it is in baking. Forgive me if this has been asked before, but I am having trouble finding out how much of a sourdough starter do you add to a bread mix. Place a baguette pan on a rimmed baking sheet. Line each well of baguette pan with thin strips of parchment paper. Starting with top edge, fold top third of dough to center, pressing to seal.
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