-
1
Put all the ingredients, except for the chocolate chips, and knead.
-
2
When it comes together form a ball and put in a bowl.
-
3
Leave to rise (1st rising).
-
4
When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.
-
5
What?
-
6
This dough has a lump on its head!
-
7
Round off the dough and leave to rest for 20 to 30 minutes.
-
8
You can bake it as one big loaf instead of dividing it, too.
-
9
With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).
-
10
Fold in both sides (bottom photo) and fold in half again.
-
11
Roll and stretch out the dough.
-
12
Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).
-
13
Let rise until it's 1.5 times the original size.
-
14
Slash each loaf 3 times.
-
15
(I dusted the surface with lots of flour so the slashes are easier to see.)
-
16
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
-
17
Lower the heat to 200C and bake for another 7 minutes.
-
18
As the bread forms and edge, you can see the chocolate chips peeking out.
-
19
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
-
20
I also have a black French baguette that is made with homemade starter.
-
21
See
