Caramel Chocolate Baguette. In a medium bowl whisk together eggs, Bolthouse Chocolate Protein Plus, sugars, and vanilla. In a mixing bowl, whisk together the eggs, milk, brown sugar, sugar, caramel sauce, vanilla, and salt until evenly combined. Made from scratch - Golden and crusty No preservative. Caramel Chocolate Baguette

You can have Caramel Chocolate Baguette using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Caramel Chocolate Baguette
  1. You need 130 grams of All purpose flour (Type ER: Flour for bread).
  2. You need 2 2/5 grams of Salt.
  3. You need 90 ml of Water.
  4. You need 50 grams of Homemade natural yeast starter.
  5. Prepare 20 grams of ●Caramel chocolate chips.
  6. Prepare 15 grams of ●Walnuts.
  7. It’s of (If using dried yeast↓).
  8. It’s 1 dash of less than 1/4 teaspoon Dried yeast.
  9. You need 3/5 grams of Malt powder.

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Caramel Chocolate Baguette step by step

  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. Cover with cling film. After 30 minutes, punch down the dough. After another 30minutes, punch down the dough again. Allow to rest for the first proofing..

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

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

  5. Roll it out to about 40 cm in length and place on a baking couche. Allow to rise for the second proofing..

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

  7. This is with 98 g of water with sake lees yeast. The profile photo is a baguette with yogurt yeast and 97 g of water. I used 26 g of the natural yeast starter for both..

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

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