Chocolate Cranberry Mixed Nut Baguettes

I was invited recently to participate in

a contest being hostessed by

Nuts.com

The contest involved choosing items from a list 

and using these ingredients in a summer snack.

You could use other ingredients plus four

from this list:

Chia seeds
Hazelnuts
Pistachios
Cacao Nibs
Pepitas
Goji Berries
Macadamia Nuts
Green Tea Matcha Powder
Almond Flour
Cacao Butter
Tapioca Flour
Spirulina
Chocolate Covered Espresso Beans

I decided to make a 

"Chocolate Cranberry Mixed Nut Baguette"

 using

Hazelnuts 

Pistachios 

Pepitas 

 Macadamia nuts 

and  I also added Callebaut Chocolate and dried cranberries.

I adapted my basic recipe as follows:

750g flour

150g milk

375g water

30g melted butter

4g yeast

12g sugar

18g salt

30 g hazelnuts

30g pumpkin seeds (salted)

100g macadamia (salted)

70g pistachios (salted)

150g chocolate

150g cranberries

(NOTE:  I reduced the salt to 18g  from 22g because some of the nuts were salted.)

Mix flour, yeast, sugar,  water, milk, and butter together by hand, cover 

and set aside for a 20 to 30 minute autolyze rest.

Add the salt using the pinch, stretch and fold method.

Cover and set aside again for another 20 to 30 minute rest. 

Do a series of stretch and folds,(between 4 and 6)  20 to 30 minutes apart.

Add all the nuts, chocolate and cranberries during

the last stretch and fold.

Cover and set aside until the dough as tripled. 

This is what the dough looked like after everything was added.

Tipped out on to a floured board and ready to shape

for proofing.

The dough was divided into four pieces and

loosely shaped.   

Covered and left to rest for 20 minutes.

After 20 minutes each piece was shaped into a baguette, 

covered and left to proof.

Dusted with flour and covered with a tea towel.

When proofed  (test with finger dent/poke), 

bake in a preheated oven  at 450°F. on a stone.

Just out of the oven.

Sliced

And served as a snack

with Brie.