Mocha Baguette with Homemade Bread Starter
Mocha Baguette with Homemade Bread Starter

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, mocha baguette with homemade bread starter. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Mocha Baguette with Homemade Bread Starter is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Mocha Baguette with Homemade Bread Starter is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mocha baguette with homemade bread starter using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mocha Baguette with Homemade Bread Starter:
  1. Take 200 grams Type 55 baguette flour (I used Lys d'Or brand)
  2. Prepare 80 grams Homemade natural yeast starter
  3. Make ready 6 grams Sugar
  4. Make ready 3 grams Salt
  5. Prepare 115 grams Water (lukewarm water in the winter)
  6. Get 5 grams Instant coffee
  7. Take 10 grams Cocoa powder (sweetened)
  8. Make ready 60 grams Mikan peel
Instructions to make Mocha Baguette with Homemade Bread Starter:
  1. Dissolve the coffee in lukewarm water. Put all of the ingredients except for the mikan peel in the bread maker, and start the kneading course.
  2. After about 5 minutes, when the dough starts to come together, add the mikan peel, then knead for about 2 more minutes. (Turn off to add the peels, then switch back on.)
  3. Place the ball of dough inside a bowl lightly coated with oil, then let sit until tripled in size (1st proofing). (See picture.)
  4. Divide the dough into 4 portions, then let sit for 20 minutes. If you have a canvas cloth to use as a baking couche, place the portions of dough on top, and let it rise for a 2nd time.
  5. If you don't have a cloth, dust a sheet of parchment paper with flour and place the portions of dough on top. Fold the paper so that it forms 'walls' between the portions of bread so that they don't touch each other.
  6. When they have increased to 1.5 times its original size, it's done rising.
  7. Preheat oven on the highest setting with the oven tray inside. Slash the tops of the baguettes, mist with water, then bake for 9 minutes at 230°C, reduce heat to 210°C, then bake for another 15 minutes.

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