Chocolate-cranberry baguette

Chocolate-cranberry baguette

Jean-Marie Lanio
Difficulty Icon
Beginner
Recipe Time Icon
40m
6
Videos
A soft cocoa-flavored tradition baguette, topped with chocolate chips and cranberries
Chocolate-cranberry baguette
Completion time
Preparation
40m
Baking
20m
Resting
14h
Techniques taught
  • Dough bassinage
  • Kneading bread dough with a mixer
  • Defining the base temperature
  • Performing an autolysis
  • Flour a work surface
  • Dough proofing
  • Folding a leavened dough
  • Adding inclusions to a dough
  • Flour a work surface
  • Balling up dough
  • Cutting bread dough
  • Cutting out leavened dough
  • Bread dough resting time
  • Flour a work surface
  • Degassing a dough
  • Shaping bread dough
  • Final proof & dough rising
  • Making a neutral syrup
  • Baking bread in the oven
  • Coating with syrup
  • Baking bread on a baking tray
  • Scoring a loaf of bread

Discover the first step of this course for free

Step 1 : Frasage, autolyse & kneading the cocoa-flavored dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker | World-class educator
Head Baker | World-class educator

Step 2 : Chocolate & cranberry inclusion, proofing & folding

Step 3 : Cutting, rounding & resting time

Step 4 : Degassing, shaping & final proof

Step 5 : Neutral syrup

Step 6 : Scoring, baking & finish

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker | World-class educator
Jean-Marie Lanio, a head baker from the Loire-Atlantique region of France, currently serves as a bakery consultant/trainer in Seoul, South Korea.

His passion for baking began before the age of 18 in a small country bakery near his home, marking the start of a career that then took him to Nantes.
He enrolled at the Institut National de Boulangerie-Pâtisserie, reference institute in Rouen, and earned an advanced vocational degree.
Soon after, he joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne.

Driven by the desire to embark on new adventures and eager to teach French bakery beyond France’s border, Jean-Marie Lanio decided to move to Seoul in 2015. There, he launched a program of master classes for the INBP and opened his own training school.
Twice a finalist in the Best Craftsman of France (MOF) competition, he gives training courses all over the world to discerning professionals and amateurs alike.

The Chef is the co-author of two reference books in France and in the world: the Grand livre de la boulangerie and the Grand livre de la viennoiserie (the latter with Olivier Magne, notably), as well as books in Korean: Quel délice ces croissants, Quel délice ces baguettes, Quel délice ces brioches.

The Kouign-aman, flavored breads and exceptional viennoiseries are some of his signature pastries.

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2024
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2024
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