Recipe of Mocha Baguette with Homemade Bread Starter

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mocha baguette with homemade bread starter. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mocha Baguette with Homemade Bread Starter is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mocha Baguette with Homemade Bread Starter is something which I’ve loved my entire life. They are nice and they look fantastic.

Simple Way to Make Mocha Baguette with Homemade Bread Starter

To begin with this particular recipe, we must 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.

Ingredients

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. Take 80 grams Homemade natural yeast starter
3. Prepare 6 grams Sugar
4. Get 3 grams Salt
5. Get 115 grams Water (lukewarm water in the winter)
6. Take 5 grams Instant coffee
7. Get 10 grams Cocoa powder (sweetened)
8. Prepare 60 grams Mikan peel

Instructions

Steps 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.

As simple as that Recipe of Mocha Baguette with Homemade Bread Starter

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