Chocolate Cranberry Mixed Nut Baguettes

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,  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. 

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.

Bake in a preheated oven 450°F. on a stone.