#90 濃厚チョコレート！捏ねずに出来る『ショコラバゲット/chocolat baguette』

#breadmaking #bread #happybaker #howtomake #chocolatbaguette Hello everyone! This is Yurina, the happy baker Introducing the "chocolat baguette" 2 loaves (35cm) -------------------- -Semi-strong flour 280g (Substitute: strong flour 225g + weak flour 55g) -Cocoa powder 20g -Salt 6g -Euromalt 1g (Substitute: sugar: 10g) -Dry yeast 1g -Water 210g -White chocolate 70g -Cranberry 50g -Orange peel 50g Risudoru https://af.moshimo.com/af/c/click?a_i...% 3A%2F%2Fm.rakuten.co.jp%2Fmamapan%2Fi%2F10001087%2F 1. Knead the dough 2. First rise (60 minutes) 3. Release the gas 4. Let rest in the refrigerator (12-18 hours) 5. Reheat (60 minutes) 6. Divide/roll 7. Shape 8. Let the dough rest (20 minutes) 9. Bake at 240 degrees for 28 minutes or more -------------------- ◎English for 2piece bread flour 280g cocoa powder 20g salt 6g malt 1g (or sugar: 10g) dry yeast 1g water 210g white chocolate 70g cranberry 50g orange peel 50g 0:00 Start 0:35 Measure out the ingredients (flour in a deep Tupperware). The water temperature is 0. 1:56 Add 1g of instant dry yeast and mix until blended. 2:06 Add 210g of water (with malt) and mix until no flour remains. 3:10 Cover the Tupperware and leave it indoors for 60 minutes (indoor temperature around 27 degrees). 3:39 Add 50g of Cravenberry, 70g of white chocolate, and 50g of orange peel. orangepeel, cranberry 4:31 Use your hands to pull the edge of the dough to the center and roll it up 4:59 Leave indoors 5:22 Cover the container and leave indoors for about 60 minutes (-20°C) 5:49 Tum the dough out onto a table. 6:07 Cut into 2 equal pieces 6:22 Form into a long, thin shape 7:13 Tap the dough gently to release the gas 7:17 Fold it around the inside out fabric 8:33 Place the dough on a baking tray with a small amount of flour sheet, spacing them apart. 9:24 Spray the dough in a preheated oven 9:40 Bake one loaf: about 23 minutes ~ After baking, cool on a net etc. 9:50 How to store: Slice and store in the freezer for 1 week