Chocolate cranberry baguette

Chocolate cranberry baguette

Jean-Marie Lanio
Difficulty level icon
Beginner
Completion time icon
40 minutes
6
Videos
A soft cocoa-flavored tradition baguette, topped with chocolate chips and cranberries
Chocolate cranberry baguette
Total completion time
Completion time
40 minutes
Cooking time
20 minutes
Rest period
14h00
Techniques taught
  • Performing an autolysis
  • Preparing a neutral syrup
  • Dough bassinage
  • Coating with syrup
  • Degassing a dough
  • Folding a leavened dough
  • Cutting a leavened dough
  • Baking a loaf of bread on a baking tray
  • Baking bread in the oven
  • Scoring a loaf of bread
  • Balling up dough
  • Cutting bread dough
  • Final Proof & Dough rising
  • Shaping bread dough
  • Dough proofing
  • Bread dough resting time
  • Adding inclusions to a dough
  • Defining what the base temperature is
  • Kneading bread dough with a mixer
  • Dusting a work surface

Check out the first segment of this course for free

Step 1: Shredding, autolysis and kneading of cocoa baguette dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker and International Instructor
Head Baker and International Instructor

Step 2: Inclusion of chocolate and cranberries, scoring and flapping

Stage 3: Trimming, bolting and stress-relieving

Stage 4: Degassing, shaping and priming

Step 5: Neutral syrup

Step 6: Lamination, baking and finishing

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker and International Instructor
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. After graduating from the Institut National de Boulangerie-Pâtisserie in Rouen, he discovered his love for teaching. Having joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne, Jean-Marie Lanio then 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 Meilleur Ouvrier de France competition (Best Craftsman of France competition), he gives training courses all over the world and is co-author of several bakery reference books.

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