Chocolate-cranberry baguette

Chocolate-cranberry baguette

Jean-Marie Lanio
难度图标
初学者
准备时间图标
0h40
6
视频
A soft cocoa-flavored tradition baguette, topped with chocolate chips and cranberries
Chocolate-cranberry baguette
完成时间
准备工作
0h40
烹饪
0h20
休息
14h00
教授的技术
  • Making a neutral syrup
  • Performing an autolysis
  • Final proof & dough rising
  • Dough proofing
  • Bread dough resting time
  • Folding a leavened dough
  • Kneading bread dough with a mixer
  • Scoring a loaf of bread
  • Flour a work surface
  • Shaping bread dough
  • Cutting out leavened dough
  • Defining the base temperature
  • Degassing a dough
  • Cutting bread dough
  • Baking bread on a baking tray
  • Baking bread in the oven
  • Dough bassinage
  • Balling up dough
  • Coating with syrup
  • Adding inclusions to a dough

免费了解该课程的第一阶段

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

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

Étape 2 : Chocolate & cranberry inclusion, proofing & folding

Étape 3 : Cutting, rounding & resting time

Étape 4 : Degassing, shaping & final proof

步骤 5:中性糖浆

Étape 6 : Scoring, baking & finish

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker et 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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