Caramel Chocolate Baguette

1. 1

   Combine the flour and salt, add the water and homemade natural yeast starter, and mix with a spatula until it's no longer floury.

2. 2

   Cover with cling film.

3. 3

   After 30 minutes, punch down the dough.

4. 4

   After another 30minutes, punch down the dough again.

5. 5

   Allow to rest for the first proofing.

6. 6

   Fold up into thirds and leave to rest for 15~20 minutes.

7. 7

   Dust your working surface, place the dough, and roll in the ingredients and shape.

8. 8

   Roll it out to about 40 cm in length and place on a baking couche.

9. 9

   Allow to rise for the second proofing.

10. 10

    Make slits on top and bake in a preheated oven to 250C for about 20 minutes.

11. 11

    This is with 98 g of water with sake lees yeast.

12. 12

    The profile photo is a baguette with yogurt yeast and 97 g of water.

13. 13

    I used 26 g of the natural yeast starter for both.

14. 14

    The amount of water is just a guideline, so adjust to your liking.

* Per serving · 4 servings · Values may vary.

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