Cranberry and Walnut Baguette

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If your yeast doesn't foam, it may be expired—start fresh with new yeast.

2. 2

   Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: You can use a stand mixer with a dough hook to save time and effort.

3. 3

   Fold in the toasted walnuts and chopped cranberries gently until evenly distributed throughout the dough.

   Tip: Toast the walnuts in a dry pan for 3-4 minutes to enhance their flavour.

4. 4

   Shape the dough into a ball, lightly oil it, and place it in a clean bowl. Cover with a damp cloth and let rise at room temperature for 90 minutes until doubled in size.

   Tip: Rising times vary by temperature—a warmer kitchen will speed up fermentation.

5. 5

   Preheat your oven to 220°C and place a baking tray inside to heat. Dust the tray with cornmeal.

   Tip: A hot baking surface creates a crispier crust on your baguette.

6. 6

   Turn the risen dough onto a lightly floured surface and gently shape it into a long, oval baguette approximately 30-35 cm in length.

   Tip: Avoid over-handling the dough, as this can deflate the air bubbles you've worked to develop.

7. 7

   Using a sharp knife, score the top of the baguette with three diagonal slashes about 1 cm deep at a 45-degree angle.

   Tip: Scoring allows steam to escape and helps the bread expand properly during baking.

8. 8

   Carefully transfer the baguette to the preheated baking tray and bake for 35-40 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.

   Tip: For extra steam and crust development, spray water into the oven in the first 5 minutes of baking.

9. 9

   Remove from the oven and cool on a wire rack for at least 15 minutes before slicing.

   Tip: Cutting too soon will trap steam and result in a gummy interior.