Chocolate, Cherry and Pecan Artisan-Style Baguettes
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Chocolate, Cherry and Pecan Artisan-Style Baguettes

Chocolate, Cherry and Pecan Artisan-Style Baguettes

Artisan-style bread with dried cherries, chocolate chunks and pecans is easy to make yourself with Gold Medal™ All Trumps™ High Gluten Flour and a few simple ingredients.

Servings: 72 servings (1 serving = 1 slice)
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All Trumps™ Bakers Flour High Gluten Enriched/Bromated/Unbleached 50 lb (50121)
3 lb 7.00 oz
11 cups
Granulated sugar
2 Tbsp
Salt
1 3/4 Tbsp
Instant yeast
2 1/2 tsp
Water, cool, approx. 70°F
2 lb 7.00 oz
4 3/4 cups
Chocolate chunks, semi-sweet
8.50 oz
1 1/2 cups
Dried cherries, chopped
8 oz
1 1/2 cups
Pecans, chopped
4.50 oz
1 1/3 cups
Olive oil
1 Tbsp
Prep
  1. Mix flour, sugar, salt and yeast in a large mixing bowl; pour in water and stir together until combined.
  2. Turn out onto table and work approx. 1 minute until it comes together like biscuit dough.
  3. Form into a ball then place in container covered with plastic wrap; allow to sit at room temp. for 30 minutes.
  4. Remove from bowl and gently push gases out while forming into a rectangular shape approx. 14x10-inches.
  5. Sprinkle chocolate chunks, dried cherries and pecans on top and press firmly into dough.
  6. Roll dough starting at long edge like a jelly roll; gently flatten into an oval shape then fold into thirds.
  7. Place in container covered with plastic wrap; allow to sit at room temp. for 45 minutes.
  8. Remove from bowl and gently push gases out while reforming into a ball; coat with olive oil and place in larger container covered with plastic wrap.
  9. Allow to sit at room temp. 10-12 hours until doubled in size.
Assembly
  1. Turn dough onto table and gently push gases out; weigh and divide into 6 equal pieces.
  2. Use only enough flour so the dough doesn't stick as you form each piece into a large rectangular shape; cover and allow to rest 15 minutes.
  3. Push dough into a large rectangular shape.
  4. Fold over 3 times to make a loaf shape approx. 10-inches long while both ends come to a soft point; pinch the seam closed.
  5. Place sealed-side down on a greased or pan sprayed perforated sheet pan; cover and proof at 75°F approx. 1 hour until almost doubled in size (loaves should jiggly and airy looking).
  6. Cut each loaf lengthwise at approx. 1/2-inch depth with a sharp knife or baker's blade (lame).
  7. Spritz each loaf with water-filled spray bottle; immediately bake as directed until the bottom of the loaves sound hollow when tapped and they have a nice golden-brown color.
  8. Allow to cool for at least 25 minutes before slicing each loaf into 12 pieces.
BAKE:
TEMP
TIME
Convection Oven*
325°F
16-21 minutes
Standard Oven
350°F
20-23 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 8 minutes of baking.

  • Loaves can be frozen and served later if needed.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
Calories
120
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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