Chocolate Cranberry Sourdough Baguettes
291kcal
Ingredients
Sourdough Starter
- 20 g liquid starter
- 70 g water
- 70 g bread flour
Autolyse
- 1000 g French flour (Tradition T65)
- 760 g water (A)
- 50 g cocoa powder
Final Dough
- 20 g baking salt
- 150 g sourdough starter (from above)
- 10 g fresh yeast
- 100 g sugar
- 60 g water (B)
- 150 g dark chocolate chips
- 150 g dried cranberries
Equipment
Method
- Build starter the night before and let sit at 74-78F until doubled.
- Combine flour, cocoa, and water (A); mix 3 mins at speed 1. Autolyse for 60 mins.
- Add salt, yeast, and levain. Mix 5 mins speed 1, 2 mins speed 2.
- Add water (B) via bassinage. Incorporate chocolate and cranberries.
- Ferment 45 mins at 73-75F. Perform one fold, then refrigerate for 15 hours at 3°C (37°F).
- Divide into 290g portions, pre-shape, and rest 30 mins.
- Shape into 35-40cm baguettes and proof 60 mins.
- Bake at 250°C (480°F) with steam for 10 mins, then 10 mins without.
Nutrition
Calories291kcalCarbohydrates56gProtein5gFat8gSaturated Fat7gPolyunsaturated Fat0.2gMonounsaturated Fat1gCholesterol0.2mgSodium27mgPotassium274mgFiber5gSugar37gVitamin A2IUVitamin C0.2mgCalcium78mgIron1mg