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Chocolate-cranberry baguette
A soft cocoa-flavored tradition baguette, topped with chocolate chips and cranberries
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Frasage, autolyse & kneading the cocoa-flavored dough
Techniques covered
- Performing an autolysis
- Defining the base temperature
- Kneading bread dough with a mixer
- Dough bassinage
- Folding a leavened dough
- Dough proofing
- Adding inclusions to a dough
- Flour a work surface
- Bread dough resting time
- Cutting bread dough
- Cutting out leavened dough
- Balling up dough
- Shaping bread dough
- Final proof & dough rising
- Degassing a dough
- Making a neutral syrup
- Baking bread in the oven
- Baking bread on a baking tray
- Coating with syrup
- Scoring a loaf of bread
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