Black Baguette


Working Method

Black Baguette
  • Mix all ingredients until gluten is fully developed.
  • Mix Chocolanté Philippines 62% on the last minute of mixing.
  • Bulk fermentation - 20 minutes with plastic cover.
  • Cut into 350g each dough.
  • Rest/Intermediate proofing-20 minutes.
  • Final shape – Long shape with cutting design.
  • Proof/Final fermentation for 45-60 minutes.
  • Bake at around 18-20 minutes at 220°C with initial steam.

About this recipe

Complexity level: