These Cranberry Pecan Baguettes are a holiday twist on a classic baguette, combining the tart sweetness of dried cranberries with the nutty crunch of toasted pecans.
When it comes to holiday gatherings, the bread basket often gets overlooked in favor of show-stopping mains and decadent desserts.
This year, why not serve something festive and unexpected, like Cranberry Pecan Baguettes?
Not only do they pair beautifully with everything from roasted turkey to creamy brie, but they also make a stunning addition to the table. Their golden crust and bursts of red from the cranberries are sure to catch everyone’s eye—and their flavor is just as impressive.
Using baguette proofing baskets makes the process simple and mess-free. The removable, washable cotton liners keep the baskets clean while still allowing the dough to rise evenly and hold its shape.
Ready to Bake?
If you’re ready to try these festive baguettes for yourself, you’ll find the full recipe below. With just a few pantry staples, the addition of cranberries and pecans, and the help of proofing baskets, you can create bread that’s not only delicious but also makes a stunning hostess gift.
So whether you’re bringing bread to your table or gifting it to someone special, Cranberry Pecan Baguettes are sure to make this holiday season even more memorable.
Skillet-Toasted Pecans Made Simple
Toasting pecans on the stove is quick and easy. Use a dry, heavy-bottomed skillet over medium heat and preheat for a minute or two. Spread the pecans in a single layer and stir or shake the pan frequently to toast evenly.
In 3-5 minutes, the pecans will turn a shade darker and release a nutty aroma. Immediately transfer them to a plate to cool to prevent overcooking.
Make-Ahead Option for Holiday Ease
One of the best things about these Cranberry Pecan Baguettes is that they can be prepared the day before and baked fresh the next day. Simply shape the baguettes, place them in the proofing baskets, and let them rise in the refrigerator overnight.
The cold fermentation enhances the flavor and makes your holiday prep more manageable. On the day of your gathering, bring the dough to room temperature, bake, and enjoy fresh, warm baguettes with minimal effort!
Experimenting with Steam for Perfect Crust
For these Cranberry Pecan Baguettes, I tried a different method for creating steam in the oven and was thrilled with the results.
Instead of placing a cup of ice cubes in a preheated cast iron skillet (my usual go-to), I poured boiling water into the skillet right before baking and halfway through the bake cycle. The burst of steam created an even, golden crust with a beautiful texture. This method is simple and effective—definitely, one I’ll use again!
Got leftovers? Here’s how to keep your baguettes fresh:
Wrap them loosely in a kitchen towel for same-day enjoyment or store them in a paper bag for up to a day. For longer storage, wrap cooled baguettes in foil, place them in a freezer-safe bag, and freeze for up to 3 months. You can freeze them whole or slice them for portioned use.
To thaw, let the baguette sit at room temperature for a few hours, then reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Proper storage ensures your baguette stays delicious with minimal loss of quality.
Perfect for a Hostess Gift:
Cranberry Pecan Baguettes aren’t just great for your holiday table—they also make a thoughtful hostess gift. A homemade loaf, wrapped with care, is a personal and unique gesture that any host would appreciate.
Introducing Cranberry Pecan Baguettes – A Festive Addition to Your Holiday Table
- Yield: 2 Baguettes 1x
Description
These Cranberry Pecan Baguettes are a holiday twist on a classic baguette, combining the tart sweetness of dried cranberries with the nutty crunch of toasted pecans.
Ingredients
500 grams (4 cups) all-purpose flour, plus extra for dusting
325 – 375 grams (1 1/3 – 1 1/2 cups) water, divided
1.5 grams (1/2 tsp.) instant yeast
10 grams (2 tsp.) sea salt
~60 grams (½ cup) dried cranberries
~50 grams (½ cup) toasted pecans
Instructions
Toast the pecans
Preheat a dry, heavy-bottomed skillet over medium heat for a minute or two. Spread the pecans in a single layer and stir or shake the pan frequently to toast evenly. In 3-5 minutes, the pecans will turn a shade darker and release a nutty aroma. Cool before using them in the dough.
Mix the dough
In a large bowl, mix the bread flour and water with a wooden spoon, dough whisk, or dough scraper, until thoroughly blended. Alternately, use an electric stand mixer fitted with a dough hook and mix on low speed.
Autolyse. Let the dough rest for 30 minutes. The resting period helps the gluten structure start to develop. Then add the salt and yeast and mix until thoroughly blended. Add a few sprinkles of water, as needed, to dissolve the salt and yeast.
Form the dough into a ball, and place it seam side down in the bowl. Cover and let the dough rest for 30 minutes.
Fold the Dough. Uncover the dough, fold it over itself in the middle, then recover it and let it rest for another 30 minutes. Repeat this process and let the dough rest for an additional 30 minutes.
Final Fold. Uncover the dough again and fold it, then recover. This time let it bulk ferment for 1 – 2 hours.
Shape the Loaves
Divide the dough into two equal portions (about 485 grams each), and shape them into rough rounds.
Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 20 minutes.
Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle.
Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas.
Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal.
Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.
Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll.
Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in baguette proofing baskets. Cover, and let the loaves rise for 30 minutes.
Cover tightly and place in the refrigerator overnight.
Prepare your oven for baking
Prepare your oven for hearth baking by placing one baking stone (or baking steel) on the lower rack and another baking stone on the upper middle rack. If you only have one baking stone, place it on the middle rack.
Place a cast iron skillet, or other steam pan, on the bottom rack or the floor of your oven. Preheat the oven to 450 degrees F.
Score the Baguettes
Uncover the dough, and gently flip the loaves out of the baskets and seam side up onto a piece of parchment paper. Both loaves should fit on one half-sheet of parchment.
Using a lame or sharp knife, score one long slash right down the middle of the loaves.
Bake the Baguettes
Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the baking stone on the bottom shelf. Immediately pour ¼ – ½ cup of boiling water into the cast iron skillet, or other steam pan, and close the door.
Bake the loaves for 12 minutes. Rotate and move the loaves up to the top baking stone. Pour another ¼ to ½ cup of boiling water into the steam pan.
Bake for an additional 8-10 minutes, or until they are golden brown. Total bake time 20-25 minutes. If you are only using one baking stone, bake the loaves on the middle shelf for about 22-25 minutes, and rotate the loaves halfway through the bake cycle.
Transfer the loaves to wire racks and allow them to cool for at least 30 minutes before slicing and eating.
Notes
Perfect Pairing: Honey Butter or Brie with Cranberry Sauce.
How to keep your baguettes fresh: Wrap them loosely in a kitchen towel for same-day enjoyment or store them in a paper bag for up to a day. For longer storage, wrap cooled baguettes in foil, place them in a freezer-safe bag, and freeze for up to 3 months. You can freeze them whole or slice them for portioned use. To thaw, let the baguette sit at room temperature for a few hours, then reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Proper storage ensures your baguette stays delicious with minimal loss of quality.
- Category: Baguettes
- Method: Yeast
- Cuisine: Holiday
Happy Holiday Baking!
Cathy
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