Chocolate cranberry baguette

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6
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34
minutes

A traditional baguette flavored with cocoa, chocolate chips and cranberries

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Jean-Marie Lanio
Head Baker
International instructor
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Adding inclusions to a dough
  • Coating with syrup
  • Dough bassinage
  • Balling up dough
  • Baking bread in the oven
  • Baking a loaf of bread on a baking tray
  • Defining what the base temperature is
  • Cutting a leavened dough
  • Cutting bread dough
  • Dusting a work surface
  • Scoring a loaf of bread
  • Kneading bread dough with a mixer
  • Folding a dough
  • Bread dough resting time
  • Dough proofing
  • COMPLETION TIME:

    PREPARATIon:
    40 minutes
    COOKINGTIME:
    20 minutes
    REST PERIOD:
    14h00
    INGREDIENTS

    SERVES 4:

    360 g T65 traditional French flour
    378 g water
    18 g cocoa powder
    6 g salt
    4 g yeast
    136 g sugar

    The Chef prepares this recipe with double the quantities

    SERVES 4:

    360 g T65 traditional French flour
    378 g water
    18 g cocoa powder
    6 g salt
    4 g yeast
    136 g sugar

    The Chef prepares this recipe with double the quantities

    voila chef
    SPECIFIC UTENSILS

    Mixer fitted with a hook attachment
    Lame
    Mold with weight or pebbles
    Brush

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    1. Frasage, autolysis and kneading of the cocoa-flavored dough 8:07
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Performing an autolysis
  • Forming a glutinous network
  • Dough bassinage
  • Defining what the base temperature is
  • Ingredients:
    360 g T65 traditional French flour 260 g water 18 g cocoa powder 6 g of salt 4 g of yeast 36 g sugar 18 g water (bassinage) The Chef prepares this recipe with double the quantities
    360 g T65 traditional French flour 260 g water 18 g cocoa powder 6 g of salt 4 g of yeast 36 g sugar 18 g water (bassinage) The Chef prepares this recipe with double the quantities
    voila chef
    Completion:
    The base temperature for this recipe is 62 - 66° C. Put the water, cocoa powder and flour in the bowl of a mixer that has been fitted with a hook attachment. Knead the dough on first speed for 2 to 4 minutes, in order to complete the frasage process. Using a dough scraper, scrape the sides of the bowl. Perform the autolysis: let the dough rest in the mixing bowl at room temperature for 30 minutes. Once the autolysis is complete, add the salt and the yeast to the dough. Knead on first speed for 4 to 5 minutes. Take a little bit of dough and stretch it to check the gluten tension. Add the sugar and continue to knead on first speed for 1 minute. Then, set the mixer on second speed and proceed to complete the bassinage. Gradually add in a drizzle of water. Stop kneading only once the water has been completely incorporated into the dough. Scrape the sides of the bowl that are still a little wet, mix for about 30 seconds to finish the kneading process. The dough should no longer stick to the bowl of the mixer.
    The base temperature for this recipe is 62 - 66° C. Put the water, cocoa powder and flour in the bowl of a mixer that has been fitted with a hook attachment. Knead the dough on first speed for 2 to 4 minutes, in order to complete the frasage process. Using a dough scraper, scrape the sides of the bowl. Perform the autolysis: let the dough rest in the mixing bowl at room temperature for 30 minutes. Once the autolysis is complete, add the salt and the yeast to the dough. Knead on first speed for 4 to 5 minutes. Take a little bit of dough and stretch it to check the gluten tension. Add the sugar and continue to knead on first speed for 1 minute. Then, set the mixer on second speed and proceed to complete the bassinage. Gradually add in a drizzle of water. Stop kneading only once the water has been completely incorporated into the dough. Scrape the sides of the bowl that are still a little wet, mix for about 30 seconds to finish the kneading process. The dough should no longer stick to the bowl of the mixer.
    voila chef
    Chef's Tips :
    The baguettes are made with T65 traditional French flour, which is the most common. T55 is also available. The particularity of traditional French flour is that it does not contain any additives. Autolysis is a step in this recipe during which the flour and the first quantity of water are mixed in order to form a dough, followed by a rest period which aims to relax the gluten and to expedite the kneading process. It also allows the dough to be shaped more easily. The base temperature allows to define the ideal water temperature to be used at the beginning of the kneading process; remember, the dough temperature should be around 23° C - 25° C once kneaded. To calculate it, simply subtract the temperature of the flour and the temperature of the room from the base temperature to obtain the ideal water temperature. In summer, select the lowest base temperature (62° C) and in winter, select the highest (66° C). If the dough is only going to be kneaded once, it is possible to leave the dough in the mixing bowl, otherwise transfer it to a bowl to complete the autolysis. To make sure the autolysis has worked well, it is necessary to check the beginning of the formation of the gluten network. The gluten network must be formed before adding the sugar. If the sugar is added directly, it will melt. The dough will end up sticking to the sides of the bowl and the kneading process will take longer. When sugar is added, the dough becomes more elastic, the sugar will always increase the elasticity of the dough. For the bassinage, it is possible to decrease the quantity of water by 10 to 20 grams. As a result, the dough will be a little firmer and easier to handle. A baguette dough that has been over-kneaded will become too elastic and the result will always be a bit flat. Avoid over-kneading.
    The baguettes are made with T65 traditional French flour, which is the most common. T55 is also available. The particularity of traditional French flour is that it does not contain any additives. Autolysis is a step in this recipe during which the flour and the first quantity of water are mixed in order to form a dough, followed by a rest period which aims to relax the gluten and to expedite the kneading process. It also allows the dough to be shaped more easily. The base temperature allows to define the ideal water temperature to be used at the beginning of the kneading process; remember, the dough temperature should be around 23° C - 25° C once kneaded. To calculate it, simply subtract the temperature of the flour and the temperature of the room from the base temperature to obtain the ideal water temperature. In summer, select the lowest base temperature (62° C) and in winter, select the highest (66° C). If the dough is only going to be kneaded once, it is possible to leave the dough in the mixing bowl, otherwise transfer it to a bowl to complete the autolysis. To make sure the autolysis has worked well, it is necessary to check the beginning of the formation of the gluten network. The gluten network must be formed before adding the sugar. If the sugar is added directly, it will melt. The dough will end up sticking to the sides of the bowl and the kneading process will take longer. When sugar is added, the dough becomes more elastic, the sugar will always increase the elasticity of the dough. For the bassinage, it is possible to decrease the quantity of water by 10 to 20 grams. As a result, the dough will be a little firmer and easier to handle. A baguette dough that has been over-kneaded will become too elastic and the result will always be a bit flat. Avoid over-kneading.
    voila chef
    2. Chocolate and cranberry inclusion, scoring and folding 5:07
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    TECHNIQUES TAUGHT:

  • Adding inclusions to a dough
  • Dough proofing
  • Folding a dough
  • Dusting a work surface
  • Ingredients:
    54 g chocolate chips 54 g dried cranberries
    54 g chocolate chips 54 g dried cranberries
    voila chef
    Completion:
    Pour the chocolate chips and cranberries into the bowl. Mix for 1 minute on 1st speed. Using a cooking spray, go ahead and grease the mixing bowl. Put a little flour on your fingers to remove the dough on the hook. Lightly flour the surface of the dough and scrape the sides of the bowl with a dough scraper. Pour the dough directly into the bowl. Let the dough rise for 30 minutes at room temperature. Dust the work surface and sprinkle some flour on top of the dough. Place the dough on the work surface. Lightly dust the dough again. Fold the dough: grab the bottom part of the dough, stretch it and fold it over the top. Do the same thing with the top of the dough, then the sides. Turn the dough over completely to get the smooth side on top. Sprinkle some flour the top of the dough. Put the dough back in the round-bottomed mixing bowl, with a polyethylene sheet placed on top to keep it from drying out. Set aside in the fridge at +4° C for 12 hours.
    Pour the chocolate chips and cranberries into the bowl. Mix for 1 minute on 1st speed. Using a cooking spray, go ahead and grease the mixing bowl. Put a little flour on your fingers to remove the dough on the hook. Lightly flour the surface of the dough and scrape the sides of the bowl with a dough scraper. Pour the dough directly into the bowl. Let the dough rise for 30 minutes at room temperature. Dust the work surface and sprinkle some flour on top of the dough. Place the dough on the work surface. Lightly dust the dough again. Fold the dough: grab the bottom part of the dough, stretch it and fold it over the top. Do the same thing with the top of the dough, then the sides. Turn the dough over completely to get the smooth side on top. Sprinkle some flour the top of the dough. Put the dough back in the round-bottomed mixing bowl, with a polyethylene sheet placed on top to keep it from drying out. Set aside in the fridge at +4° C for 12 hours.
    voila chef
    Chef's Tips :
    To check the gluten network, take a small piece of dough between your floured fingers. Gently stretch the dough until it gets thinner and thinner. If the network is well formed, the dough should not tear. If the cranberries are very dry, it is possible to moisten them with 15% lukewarm water the day before. If the room is very hot, reduce the time by 10 minutes, and if the room is cold, increase the time by 10 minutes. Generally, the fermentation happens after 30 minutes. Creating a fold consists in folding the dough in four, in order to tighten it. Before folding the dough, it has not been tightened, hence it is softer. After folding it, the dough is different: it is tighter and harder. Try to set the dough aside in the coldest part of the refrigerator. In order to chill the dough quicker, it is possible to put it in the freezer for 10 minutes at -18° C; then put it in the fridge at +4° C.
    To check the gluten network, take a small piece of dough between your floured fingers. Gently stretch the dough until it gets thinner and thinner. If the network is well formed, the dough should not tear. If the cranberries are very dry, it is possible to moisten them with 15% lukewarm water the day before. If the room is very hot, reduce the time by 10 minutes, and if the room is cold, increase the time by 10 minutes. Generally, the fermentation happens after 30 minutes. Creating a fold consists in folding the dough in four, in order to tighten it. Before folding the dough, it has not been tightened, hence it is softer. After folding it, the dough is different: it is tighter and harder. Try to set the dough aside in the coldest part of the refrigerator. In order to chill the dough quicker, it is possible to put it in the freezer for 10 minutes at -18° C; then put it in the fridge at +4° C.
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    3. Cutting, rounding and resting time 5:03
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    TECHNIQUES TAUGHT:

  • Cutting bread dough
  • Dusting a work surface
  • Balling up dough
  • Bread dough resting time
  • Ingredients:
    voila chef
    Completion:
    Sprinkle some flour on top of the dough and dust the work surface. Using a dough scraper, lift the dough. Add more flour. Shape the dough into a square, while stretching the edges slightly. Cut pieces of dough that weigh 200 g each. Dust the work surface and flour your hands to facilitate the shaping and rounding process. Flatten the dough with your hands to get a fairly flat surface. Bring the corners back to the center and overlap them very slightly. Turn the dough over, so that the smooth side is up. Gently shape the dough into a ball by joining your hands under the dough in order to give it a round shape and tighten it slightly. Repeat this step for all pieces. Set the baguettes aside for 30 minutes at room temperature and place a polyethylene sheet on top.
    Sprinkle some flour on top of the dough and dust the work surface. Using a dough scraper, lift the dough. Add more flour. Shape the dough into a square, while stretching the edges slightly. Cut pieces of dough that weigh 200 g each. Dust the work surface and flour your hands to facilitate the shaping and rounding process. Flatten the dough with your hands to get a fairly flat surface. Bring the corners back to the center and overlap them very slightly. Turn the dough over, so that the smooth side is up. Gently shape the dough into a ball by joining your hands under the dough in order to give it a round shape and tighten it slightly. Repeat this step for all pieces. Set the baguettes aside for 30 minutes at room temperature and place a polyethylene sheet on top.
    voila chef
    Chef's Tips :
    When the dough is refrigerated for hours at +4° C, it becomes a little sticky. Do not hesitate to dust it with flour generously. The dough should be gassy and you should feel a little gas when you touch it. Depending on the size of the oven and of the desired final product, you can divide the dough into loaves weighing from 100 to 250 grams. Do not hesitate to use the small scraps of dough you get while dividing the pieces, simply put them on the top of your piece of dough. The remaining dough can be kept in the refrigerator at +4° C and divided later on. It is important to even out the surface, especially if you have added small scraps of dough. While rounding the dough, you should feel more tension than before shaping it. The resting time is often set at 15 minutes, but you can go up to 40 minutes so that the gluten can be readily handled during the shaping process.
    When the dough is refrigerated for hours at +4° C, it becomes a little sticky. Do not hesitate to dust it with flour generously. The dough should be gassy and you should feel a little gas when you touch it. Depending on the size of the oven and of the desired final product, you can divide the dough into loaves weighing from 100 to 250 grams. Do not hesitate to use the small scraps of dough you get while dividing the pieces, simply put them on the top of your piece of dough. The remaining dough can be kept in the refrigerator at +4° C and divided later on. It is important to even out the surface, especially if you have added small scraps of dough. While rounding the dough, you should feel more tension than before shaping it. The resting time is often set at 15 minutes, but you can go up to 40 minutes so that the gluten can be readily handled during the shaping process.
    voila chef
    4. Degassing, shaping and final proof 8:23
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    TECHNIQUES TAUGHT:

  • Dusting a work surface
  • Degassing a dough
  • Shaping bread dough
  • Final Proof & Dough rising
  • Ingredients:
    voila chef
    Completion:
    Dust the work surface with flour. Using a dough scraper, turn the dough over, smooth side down, onto the work surface. Place a lightly floured kitchen towel on the baking sheet. Place the dough lengthwise on the baking sheet. Lay your hand flat and proceed to degas the dough; the gas will move to the sides of the baguette and it will gain in length. Fold the top of the dough halfway up. Using the bottom of the palm of your hand, apply a slight pressure. Turn the dough over to make a second fold. Use one hand to fold the dough up and the other hand to apply some pressure, while closing the fold. Fold a fourth time to create the seam, with the palm of your hand.In order to achieve a certain evenness, stretch the baguette very slightly by rolling with both hands flat. Place your fingers on top of the seam. Turn the baguette over so the seam faces down and is in contact with the baking sheet. Place the baguette on the cloth and try to respect its length. Make a first fold with the cloth to prevent the baguettes from touching each other during the final proof. Do the same for the other baguettes. Leave a polyethylene sheet on top of the baguette during one third of the fermentation process, hence for about 15 minutes. Final proof: let the baguette rise at room temperature for 45 minutes. Meanwhile, preheat the oven for 30 minutes at 250° C with a hot baking sheet (or baking stone) inside. Place some aluminum or metal molds with small pellets or pebbles inside. This small quantity of steam will recreate conditions that are similar to the ones found in a baker's oven, which will give the baguettes a little more volume when baking.
    Dust the work surface with flour. Using a dough scraper, turn the dough over, smooth side down, onto the work surface. Place a lightly floured kitchen towel on the baking sheet. Place the dough lengthwise on the baking sheet. Lay your hand flat and proceed to degas the dough; the gas will move to the sides of the baguette and it will gain in length. Fold the top of the dough halfway up. Using the bottom of the palm of your hand, apply a slight pressure. Turn the dough over to make a second fold. Use one hand to fold the dough up and the other hand to apply some pressure, while closing the fold. Fold a fourth time to create the seam, with the palm of your hand.In order to achieve a certain evenness, stretch the baguette very slightly by rolling with both hands flat. Place your fingers on top of the seam. Turn the baguette over so the seam faces down and is in contact with the baking sheet. Place the baguette on the cloth and try to respect its length. Make a first fold with the cloth to prevent the baguettes from touching each other during the final proof. Do the same for the other baguettes. Leave a polyethylene sheet on top of the baguette during one third of the fermentation process, hence for about 15 minutes. Final proof: let the baguette rise at room temperature for 45 minutes. Meanwhile, preheat the oven for 30 minutes at 250° C with a hot baking sheet (or baking stone) inside. Place some aluminum or metal molds with small pellets or pebbles inside. This small quantity of steam will recreate conditions that are similar to the ones found in a baker's oven, which will give the baguettes a little more volume when baking.
    voila chef
    Chef's Tips :
    The side of the dough that was on the baking sheet is still sticky, so avoid putting this side on the table In order to successfully degas the dough, you must lay your hand flat. Avoid working only with the bottom of the palm, otherwise, it will create some hollow spots on the baguette. Folding is a necessary step to give strength and roundness to the baguette. The seam, which is also called a "clé", is the last step in the shaping process: you should hear the last gas bubbles bursting. This way of shaping is the classic way of shaping a baguette. Be careful with the polyethylene sheet, if the humidity stagnates between the baguette and the polyethylene sheet, it can get quite sticky To boost the volume, it is important to preheat the oven for a good while and make sure it is very hot. If the bread is baked without steam, the result is a dull-looking and flat bread, with limited volume.
    The side of the dough that was on the baking sheet is still sticky, so avoid putting this side on the table In order to successfully degas the dough, you must lay your hand flat. Avoid working only with the bottom of the palm, otherwise, it will create some hollow spots on the baguette. Folding is a necessary step to give strength and roundness to the baguette. The seam, which is also called a "clé", is the last step in the shaping process: you should hear the last gas bubbles bursting. This way of shaping is the classic way of shaping a baguette. Be careful with the polyethylene sheet, if the humidity stagnates between the baguette and the polyethylene sheet, it can get quite sticky To boost the volume, it is important to preheat the oven for a good while and make sure it is very hot. If the bread is baked without steam, the result is a dull-looking and flat bread, with limited volume.
    voila chef
    5. Neutral syrup 1:11
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    TECHNIQUES TAUGHT:

  • Preparing a neutral syrup
  • Ingredients:
    100 g sugar 100 g water
    100 g sugar 100 g water
    voila chef
    Completion:
    Over high heat, place the water and sugar in a saucepan. Bring to the boil. Pour the syrup into a container. Set it aside and refrigerate at +4° C.
    Over high heat, place the water and sugar in a saucepan. Bring to the boil. Pour the syrup into a container. Set it aside and refrigerate at +4° C.
    voila chef
    Chef's Tips :
    The syrup can be kept in the refrigerator at +4° C for several days.
    The syrup can be kept in the refrigerator at +4° C for several days.
    voila chef
    6. Scoring, baking and finish 6:09
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Baking bread in the oven
  • Baking a loaf of bread on a baking tray
  • Scoring a loaf of bread
  • Scoring
  • Ingredients:
    voila chef
    Completion:
    Place the baguettes on the very hot preheated baking sheet. Use a small cutting board to transfer the baguettes from the kitchen towel to the baking sheet. Arrange the baguettes on the baking sheet and make sure they are well spaced out, always keep the seam down. Using a blade, score the dough as you see fit: classic and straight, or diamond-shaped for the polka cut. Pour water over the pebbles in the pre-heated oven to create steam. Put the baguettes in the oven for about 10 minutes. Then turn the oven back on for 10 minutes at 215-225° C to finish baking the baguettes. Place the hot baguettes on a cold rack. Brush some neutral syrup on the hot baguettes to add shine. Let cool on a cold rack for 30 minutes (ressuage, cooling cycle). And VOILA CHEF, enjoy!
    Place the baguettes on the very hot preheated baking sheet. Use a small cutting board to transfer the baguettes from the kitchen towel to the baking sheet. Arrange the baguettes on the baking sheet and make sure they are well spaced out, always keep the seam down. Using a blade, score the dough as you see fit: classic and straight, or diamond-shaped for the polka cut. Pour water over the pebbles in the pre-heated oven to create steam. Put the baguettes in the oven for about 10 minutes. Then turn the oven back on for 10 minutes at 215-225° C to finish baking the baguettes. Place the hot baguettes on a cold rack. Brush some neutral syrup on the hot baguettes to add shine. Let cool on a cold rack for 30 minutes (ressuage, cooling cycle). And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    One way to know if the baguettes have proofed long enough is to check for a slight resistance when pressing the baguette lightly with your fingers. You may also notice a more flared and flattened side on the baguette. If the baguettes are ready to bake but the oven is not hot enough, you can certainly place the baguettes in the refrigerator for about 30 minutes at +4° C; make sure to cover them with a towel to prevent them from drying out. Scoring boosts the volume of the product while it bakes. A single stroke of the lame gives more volume. The blades are very sharp, you should not try to press too deep or too hard. The polka cut is often used when there are inclusions of ingredients like cranberries. Placing the baguettes on a cool rack will allow it to reject moisture while preventing it from softening underneath. If you leave the baguettes on the hot baking sheet, there is a good chance that the underside will become really soft and almost wet. Baked baguettes can be kept for several days but are best eaten the same day.
    One way to know if the baguettes have proofed long enough is to check for a slight resistance when pressing the baguette lightly with your fingers. You may also notice a more flared and flattened side on the baguette. If the baguettes are ready to bake but the oven is not hot enough, you can certainly place the baguettes in the refrigerator for about 30 minutes at +4° C; make sure to cover them with a towel to prevent them from drying out. Scoring boosts the volume of the product while it bakes. A single stroke of the lame gives more volume. The blades are very sharp, you should not try to press too deep or too hard. The polka cut is often used when there are inclusions of ingredients like cranberries. Placing the baguettes on a cool rack will allow it to reject moisture while preventing it from softening underneath. If you leave the baguettes on the hot baking sheet, there is a good chance that the underside will become really soft and almost wet. Baked baguettes can be kept for several days but are best eaten the same day.
    voila chef
    And VOILA CHEF, it's your turn now!
    5. Neutral syrup 1:11
    TECHNIQUES TAUGHT:
    Ingredients:
    100 g sugar 100 g water
    100 g sugar 100 g water
    voila chef
    Preparation:
    Over high heat, place the water and sugar in a saucepan. Bring to the boil. Pour the syrup into a container. Set it aside and refrigerate at +4° C.
    Over high heat, place the water and sugar in a saucepan. Bring to the boil. Pour the syrup into a container. Set it aside and refrigerate at +4° C.
    voila chef
    Tips from the Chef:
    The syrup can be kept in the refrigerator at +4° C for several days.
    The syrup can be kept in the refrigerator at +4° C for several days.
    voila chef
    6. Scoring, baking and finish 6:09
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Place the baguettes on the very hot preheated baking sheet. Use a small cutting board to transfer the baguettes from the kitchen towel to the baking sheet. Arrange the baguettes on the baking sheet and make sure they are well spaced out, always keep the seam down. Using a blade, score the dough as you see fit: classic and straight, or diamond-shaped for the polka cut. Pour water over the pebbles in the pre-heated oven to create steam. Put the baguettes in the oven for about 10 minutes. Then turn the oven back on for 10 minutes at 215-225° C to finish baking the baguettes. Place the hot baguettes on a cold rack. Brush some neutral syrup on the hot baguettes to add shine. Let cool on a cold rack for 30 minutes (ressuage, cooling cycle). And VOILA CHEF, enjoy!
    Place the baguettes on the very hot preheated baking sheet. Use a small cutting board to transfer the baguettes from the kitchen towel to the baking sheet. Arrange the baguettes on the baking sheet and make sure they are well spaced out, always keep the seam down. Using a blade, score the dough as you see fit: classic and straight, or diamond-shaped for the polka cut. Pour water over the pebbles in the pre-heated oven to create steam. Put the baguettes in the oven for about 10 minutes. Then turn the oven back on for 10 minutes at 215-225° C to finish baking the baguettes. Place the hot baguettes on a cold rack. Brush some neutral syrup on the hot baguettes to add shine. Let cool on a cold rack for 30 minutes (ressuage, cooling cycle). And VOILA CHEF, enjoy!
    voila chef
    Tips from the Chef:
    One way to know if the baguettes have proofed long enough is to check for a slight resistance when pressing the baguette lightly with your fingers. You may also notice a more flared and flattened side on the baguette. If the baguettes are ready to bake but the oven is not hot enough, you can certainly place the baguettes in the refrigerator for about 30 minutes at +4° C; make sure to cover them with a towel to prevent them from drying out. Scoring boosts the volume of the product while it bakes. A single stroke of the lame gives more volume. The blades are very sharp, you should not try to press too deep or too hard. The polka cut is often used when there are inclusions of ingredients like cranberries. Placing the baguettes on a cool rack will allow it to reject moisture while preventing it from softening underneath. If you leave the baguettes on the hot baking sheet, there is a good chance that the underside will become really soft and almost wet. Baked baguettes can be kept for several days but are best eaten the same day.
    One way to know if the baguettes have proofed long enough is to check for a slight resistance when pressing the baguette lightly with your fingers. You may also notice a more flared and flattened side on the baguette. If the baguettes are ready to bake but the oven is not hot enough, you can certainly place the baguettes in the refrigerator for about 30 minutes at +4° C; make sure to cover them with a towel to prevent them from drying out. Scoring boosts the volume of the product while it bakes. A single stroke of the lame gives more volume. The blades are very sharp, you should not try to press too deep or too hard. The polka cut is often used when there are inclusions of ingredients like cranberries. Placing the baguettes on a cool rack will allow it to reject moisture while preventing it from softening underneath. If you leave the baguettes on the hot baking sheet, there is a good chance that the underside will become really soft and almost wet. Baked baguettes can be kept for several days but are best eaten the same day.
    voila chef
    3. Cutting, rounding and resting time 5:03
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Sprinkle some flour on top of the dough and dust the work surface. Using a dough scraper, lift the dough. Add more flour. Shape the dough into a square, while stretching the edges slightly. Cut pieces of dough that weigh 200 g each. Dust the work surface and flour your hands to facilitate the shaping and rounding process. Flatten the dough with your hands to get a fairly flat surface. Bring the corners back to the center and overlap them very slightly. Turn the dough over, so that the smooth side is up. Gently shape the dough into a ball by joining your hands under the dough in order to give it a round shape and tighten it slightly. Repeat this step for all pieces. Set the baguettes aside for 30 minutes at room temperature and place a polyethylene sheet on top.
    Sprinkle some flour on top of the dough and dust the work surface. Using a dough scraper, lift the dough. Add more flour. Shape the dough into a square, while stretching the edges slightly. Cut pieces of dough that weigh 200 g each. Dust the work surface and flour your hands to facilitate the shaping and rounding process. Flatten the dough with your hands to get a fairly flat surface. Bring the corners back to the center and overlap them very slightly. Turn the dough over, so that the smooth side is up. Gently shape the dough into a ball by joining your hands under the dough in order to give it a round shape and tighten it slightly. Repeat this step for all pieces. Set the baguettes aside for 30 minutes at room temperature and place a polyethylene sheet on top.
    voila chef
    Tips from the Chef:
    When the dough is refrigerated for hours at +4° C, it becomes a little sticky. Do not hesitate to dust it with flour generously. The dough should be gassy and you should feel a little gas when you touch it. Depending on the size of the oven and of the desired final product, you can divide the dough into loaves weighing from 100 to 250 grams. Do not hesitate to use the small scraps of dough you get while dividing the pieces, simply put them on the top of your piece of dough. The remaining dough can be kept in the refrigerator at +4° C and divided later on. It is important to even out the surface, especially if you have added small scraps of dough. While rounding the dough, you should feel more tension than before shaping it. The resting time is often set at 15 minutes, but you can go up to 40 minutes so that the gluten can be readily handled during the shaping process.
    When the dough is refrigerated for hours at +4° C, it becomes a little sticky. Do not hesitate to dust it with flour generously. The dough should be gassy and you should feel a little gas when you touch it. Depending on the size of the oven and of the desired final product, you can divide the dough into loaves weighing from 100 to 250 grams. Do not hesitate to use the small scraps of dough you get while dividing the pieces, simply put them on the top of your piece of dough. The remaining dough can be kept in the refrigerator at +4° C and divided later on. It is important to even out the surface, especially if you have added small scraps of dough. While rounding the dough, you should feel more tension than before shaping it. The resting time is often set at 15 minutes, but you can go up to 40 minutes so that the gluten can be readily handled during the shaping process.
    voila chef
    1. Frasage, autolysis and kneading of the cocoa-flavored dough 8:07
    TECHNIQUES TAUGHT:
    Ingredients:
    360 g T65 traditional French flour 260 g water 18 g cocoa powder 6 g of salt 4 g of yeast 36 g sugar 18 g water (bassinage) The Chef prepares this recipe with double the quantities
    360 g T65 traditional French flour 260 g water 18 g cocoa powder 6 g of salt 4 g of yeast 36 g sugar 18 g water (bassinage) The Chef prepares this recipe with double the quantities
    voila chef
    Preparation:
    The base temperature for this recipe is 62 - 66° C. Put the water, cocoa powder and flour in the bowl of a mixer that has been fitted with a hook attachment. Knead the dough on first speed for 2 to 4 minutes, in order to complete the frasage process. Using a dough scraper, scrape the sides of the bowl. Perform the autolysis: let the dough rest in the mixing bowl at room temperature for 30 minutes. Once the autolysis is complete, add the salt and the yeast to the dough. Knead on first speed for 4 to 5 minutes. Take a little bit of dough and stretch it to check the gluten tension. Add the sugar and continue to knead on first speed for 1 minute. Then, set the mixer on second speed and proceed to complete the bassinage. Gradually add in a drizzle of water. Stop kneading only once the water has been completely incorporated into the dough. Scrape the sides of the bowl that are still a little wet, mix for about 30 seconds to finish the kneading process. The dough should no longer stick to the bowl of the mixer.
    The base temperature for this recipe is 62 - 66° C. Put the water, cocoa powder and flour in the bowl of a mixer that has been fitted with a hook attachment. Knead the dough on first speed for 2 to 4 minutes, in order to complete the frasage process. Using a dough scraper, scrape the sides of the bowl. Perform the autolysis: let the dough rest in the mixing bowl at room temperature for 30 minutes. Once the autolysis is complete, add the salt and the yeast to the dough. Knead on first speed for 4 to 5 minutes. Take a little bit of dough and stretch it to check the gluten tension. Add the sugar and continue to knead on first speed for 1 minute. Then, set the mixer on second speed and proceed to complete the bassinage. Gradually add in a drizzle of water. Stop kneading only once the water has been completely incorporated into the dough. Scrape the sides of the bowl that are still a little wet, mix for about 30 seconds to finish the kneading process. The dough should no longer stick to the bowl of the mixer.
    voila chef
    Tips from the Chef:
    The baguettes are made with T65 traditional French flour, which is the most common. T55 is also available. The particularity of traditional French flour is that it does not contain any additives. Autolysis is a step in this recipe during which the flour and the first quantity of water are mixed in order to form a dough, followed by a rest period which aims to relax the gluten and to expedite the kneading process. It also allows the dough to be shaped more easily. The base temperature allows to define the ideal water temperature to be used at the beginning of the kneading process; remember, the dough temperature should be around 23° C - 25° C once kneaded. To calculate it, simply subtract the temperature of the flour and the temperature of the room from the base temperature to obtain the ideal water temperature. In summer, select the lowest base temperature (62° C) and in winter, select the highest (66° C). If the dough is only going to be kneaded once, it is possible to leave the dough in the mixing bowl, otherwise transfer it to a bowl to complete the autolysis. To make sure the autolysis has worked well, it is necessary to check the beginning of the formation of the gluten network. The gluten network must be formed before adding the sugar. If the sugar is added directly, it will melt. The dough will end up sticking to the sides of the bowl and the kneading process will take longer. When sugar is added, the dough becomes more elastic, the sugar will always increase the elasticity of the dough. For the bassinage, it is possible to decrease the quantity of water by 10 to 20 grams. As a result, the dough will be a little firmer and easier to handle. A baguette dough that has been over-kneaded will become too elastic and the result will always be a bit flat. Avoid over-kneading.
    The baguettes are made with T65 traditional French flour, which is the most common. T55 is also available. The particularity of traditional French flour is that it does not contain any additives. Autolysis is a step in this recipe during which the flour and the first quantity of water are mixed in order to form a dough, followed by a rest period which aims to relax the gluten and to expedite the kneading process. It also allows the dough to be shaped more easily. The base temperature allows to define the ideal water temperature to be used at the beginning of the kneading process; remember, the dough temperature should be around 23° C - 25° C once kneaded. To calculate it, simply subtract the temperature of the flour and the temperature of the room from the base temperature to obtain the ideal water temperature. In summer, select the lowest base temperature (62° C) and in winter, select the highest (66° C). If the dough is only going to be kneaded once, it is possible to leave the dough in the mixing bowl, otherwise transfer it to a bowl to complete the autolysis. To make sure the autolysis has worked well, it is necessary to check the beginning of the formation of the gluten network. The gluten network must be formed before adding the sugar. If the sugar is added directly, it will melt. The dough will end up sticking to the sides of the bowl and the kneading process will take longer. When sugar is added, the dough becomes more elastic, the sugar will always increase the elasticity of the dough. For the bassinage, it is possible to decrease the quantity of water by 10 to 20 grams. As a result, the dough will be a little firmer and easier to handle. A baguette dough that has been over-kneaded will become too elastic and the result will always be a bit flat. Avoid over-kneading.
    voila chef
    2. Chocolate and cranberry inclusion, scoring and folding 5:07
    TECHNIQUES TAUGHT:
    Ingredients:
    54 g chocolate chips 54 g dried cranberries
    54 g chocolate chips 54 g dried cranberries
    voila chef
    Preparation:
    Pour the chocolate chips and cranberries into the bowl. Mix for 1 minute on 1st speed. Using a cooking spray, go ahead and grease the mixing bowl. Put a little flour on your fingers to remove the dough on the hook. Lightly flour the surface of the dough and scrape the sides of the bowl with a dough scraper. Pour the dough directly into the bowl. Let the dough rise for 30 minutes at room temperature. Dust the work surface and sprinkle some flour on top of the dough. Place the dough on the work surface. Lightly dust the dough again. Fold the dough: grab the bottom part of the dough, stretch it and fold it over the top. Do the same thing with the top of the dough, then the sides. Turn the dough over completely to get the smooth side on top. Sprinkle some flour the top of the dough. Put the dough back in the round-bottomed mixing bowl, with a polyethylene sheet placed on top to keep it from drying out. Set aside in the fridge at +4° C for 12 hours.
    Pour the chocolate chips and cranberries into the bowl. Mix for 1 minute on 1st speed. Using a cooking spray, go ahead and grease the mixing bowl. Put a little flour on your fingers to remove the dough on the hook. Lightly flour the surface of the dough and scrape the sides of the bowl with a dough scraper. Pour the dough directly into the bowl. Let the dough rise for 30 minutes at room temperature. Dust the work surface and sprinkle some flour on top of the dough. Place the dough on the work surface. Lightly dust the dough again. Fold the dough: grab the bottom part of the dough, stretch it and fold it over the top. Do the same thing with the top of the dough, then the sides. Turn the dough over completely to get the smooth side on top. Sprinkle some flour the top of the dough. Put the dough back in the round-bottomed mixing bowl, with a polyethylene sheet placed on top to keep it from drying out. Set aside in the fridge at +4° C for 12 hours.
    voila chef
    Tips from the Chef:
    To check the gluten network, take a small piece of dough between your floured fingers. Gently stretch the dough until it gets thinner and thinner. If the network is well formed, the dough should not tear. If the cranberries are very dry, it is possible to moisten them with 15% lukewarm water the day before. If the room is very hot, reduce the time by 10 minutes, and if the room is cold, increase the time by 10 minutes. Generally, the fermentation happens after 30 minutes. Creating a fold consists in folding the dough in four, in order to tighten it. Before folding the dough, it has not been tightened, hence it is softer. After folding it, the dough is different: it is tighter and harder. Try to set the dough aside in the coldest part of the refrigerator. In order to chill the dough quicker, it is possible to put it in the freezer for 10 minutes at -18° C; then put it in the fridge at +4° C.
    To check the gluten network, take a small piece of dough between your floured fingers. Gently stretch the dough until it gets thinner and thinner. If the network is well formed, the dough should not tear. If the cranberries are very dry, it is possible to moisten them with 15% lukewarm water the day before. If the room is very hot, reduce the time by 10 minutes, and if the room is cold, increase the time by 10 minutes. Generally, the fermentation happens after 30 minutes. Creating a fold consists in folding the dough in four, in order to tighten it. Before folding the dough, it has not been tightened, hence it is softer. After folding it, the dough is different: it is tighter and harder. Try to set the dough aside in the coldest part of the refrigerator. In order to chill the dough quicker, it is possible to put it in the freezer for 10 minutes at -18° C; then put it in the fridge at +4° C.
    voila chef
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