Ingredients

The following ingredients have 30 Servings
  • 3 3/4 cups bread flour
  • 2¼ teaspoons active dry yeast (8 grams)
  • 1½ cups water (lukewarm)
  • 1 teaspoon salt
  • 200 grams white chocolate

Instruction

  • In a large mixing bowl (of stand mixer) combine 3 3/4 cups of bread flour with yeast.
  • With paddle attachment, mix on low speed for about one minute.
  • Add water and continue beating until well incorporated (2-3 minutes).
  • Switch to dough hook.
  • On medium speed, mix for about 6-8 minutes or until smooth and elastic. Alternately, you can knead by hand.
  • Add the salt and continue kneading for about 2 minutes.
  • Add the white chocolate chunks and knead for another 2 minutes.
  • Cover loosely with plastic wrap and clean tea towel.
  • Let rise for about 1 hour or until double in size.
  • Punch down dough.
  • Turn out dough on a lightly floured board and knead for a few minutes.
  • Separate into 3 sections.
  • Roll each third into a baguette shape and place on a parchment lined cookie sheet.
  • Cover loosely with plastic wrap and clean tea towel.
  • Let rise for about 1 hour or until double in size.
  • Preheat oven to 450°F.
  • Place a pan of water at the bottom of the oven.
  • When the loaves have doubled in size and are ready to be baked, reduce oven temperature to 350°F and immediately and quickly place the loaves in the oven.
  • Bake for about 25 minutes or until crusts are golden brown.
  • Remove from oven and place on cooling racks.
  • Enjoy warm or toasted.
  • Best the day they are made.
  • Can be frozen.