Recipe of Perfect Caramel Chocolate Baguette

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

Many of us believe that comfort foods are bad for us and that we ought to keep away from them. Often, if your comfort food is candy or some other junk food, this holds true. Other times, though, comfort foods can be totally nourishing and it's good for you to eat them. Some foods really do improve your mood when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Green tea is fantastic for moods. You were simply waiting to read that in this article, weren't you? Green tea is found to be rich in an amino acid known as L-theanine. Studies have found that this particular amino acid can basically induce brain waves. This helps focus your mental energy while at the same time calming your body. You likely already knew it is not hard to get healthy when you drink green tea. Now you are aware that green tea helps you to raise your moods as well!

Now you know that junk food isn't necessarily what you have to eat when you want to help your moods get better. Try a few of these instead!

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

The ingredients needed to prepare Caramel Chocolate Baguette:

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

Instructions 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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