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Caramel Chocolate Baguette
Caramel Chocolate Baguette

Before you jump to Caramel Chocolate Baguette recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and must be avoided. However, if your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be completely nutritious and it’s good for you to consume them. Some foods honestly do improve your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Build a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for improving your mood. This is because these nuts are rich in magnesium, which helps to raise your production of serotonin. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given point in time. The more serotonin in your brain, the more pleasant you’ll feel. Nuts, on top of improving your mood, can be a superb source of protein.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to caramel chocolate baguette recipe. To make caramel chocolate baguette you need 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Caramel Chocolate Baguette:
  1. Provide 130 grams All purpose flour (Type ER: Flour for bread)
  2. Provide 2 2/5 grams Salt
  3. Get 90 ml Water
  4. Use 50 grams Homemade natural yeast starter
  5. You need 20 grams ●Caramel chocolate chips
  6. Take 15 grams ●Walnuts
  7. You need (If using dried yeast↓)
  8. You need 1 dash less than 1/4 teaspoon Dried yeast
  9. Take 3/5 grams Malt powder
Steps to make Caramel Chocolate Baguette:
  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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