No-knead cocoa baguette

Overview

I read a post on WeChat a few days ago, saying that you don’t need to use gloves to make bread dough. Different doughs can make bread with different textures. This depends on personal preference. So, I made this no-knead version of baguette, which saves effort and is especially suitable for novices~

Tags

• baking
• cocoa powder
• flour
• high gluten flour
• white sugar
• yeast
• salt
• vegetable oil

Ingredients

Steps

1. 1 Place flour and cocoa powder in a bowl.

   

2. 2 Add salt, sugar, vegetable oil, dissolve the yeast in warm water, then slowly pour it into the flour.

   

3. 3 Knead into a smooth dough.

   

4. 4 Let the dough rise until it doubles in size.

   

5. 5 Take out the dough and deflate it.

   

6. 6 Divide into four small dough balls and rest for 20 minutes.

   

7. 7 Take a piece of dough and roll it out.

   

8. 8 Roll up from top to bottom and arrange into an olive shape.

   

9. 9 Make everything and put it on the baking sheet.

   

10. 10 Place a bowl of hot water in the oven for the second rise.

    

11. 11 Ferment until 1.5~2 times the original size.

    

12. 12 Use a sharp knife to make a few slits in the bread and sift a layer of flour.

    

13. 13 Preheat the oven at 200 degrees, with upper and lower heat + hot air convection at 190 degrees, for 25 minutes.

    

14. 14 After baking, you can simmer for a few more minutes.

    

15. 15 Break the bread and look.

    

16. 16 The internal organization is just like the steamed buns we usually eat.

    

17. 17 Get ready~

    

18. 18 Let’s have it for breakfast the next day~