Easiest Way to Prepare Perfect Mocha Baguette with Homemade Bread Starter

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mocha baguette with homemade bread starter. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mocha Baguette with Homemade Bread Starter is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Mocha Baguette with Homemade Bread Starter is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Get Type 55 baguette flour (I used Lys d'Or brand)
2. Get Homemade natural yeast starter
3. Prepare Sugar
4. Make ready Salt
5. Get Water (lukewarm water in the winter)
6. Prepare Instant coffee
7. Make ready Cocoa powder (sweetened)
8. Get Mikan peel

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.

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