Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, black baguette (homemade sourdough starter version). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Black Baguette (Homemade Sourdough Starter Version) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Black Baguette (Homemade Sourdough Starter Version) is something which I’ve loved my whole life.
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 particular recipe, we have to first prepare a few ingredients. You can cook black baguette (homemade sourdough starter version) using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Black Baguette (Homemade Sourdough Starter Version):
- Make ready 196 grams Strong (bread) flour
- Prepare 4 grams Pure cocoa powder (or black cocoa powder)
- Get 4 grams Salt
- Take 130 ml Water
- Get 75 grams Homemade sourdough starter sponge
- Get 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.
So that’s going to wrap this up for this exceptional food black baguette (homemade sourdough starter version) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
