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

Before you jump to Mocha Baguette with Homemade Bread Starter recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Many of us have been conditioned to believe that comfort foods are terrible and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this is true. Other times, comfort foods can be perfectly healthy and good for us to eat. There are a number of foods that, when you eat them, may boost your mood. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.

Grains can be wonderful for overcoming a bad mood. Barley, quinoa, millet, teff, etc are all excellent for helping you feel better. They can help you feel full for longer also, helping you feel better. Feeling starved can be awful! The reason these grains are so wonderful for your mood is that they are not hard to digest. You digest these grains more quickly than other things which can help promote your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to mocha baguette with homemade bread starter recipe. To make mocha baguette with homemade bread starter you need 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Mocha Baguette with Homemade Bread Starter:
  1. Take 200 grams Type 55 baguette flour (I used Lys d'Or brand)
  2. Use 80 grams Homemade natural yeast starter
  3. Get 6 grams Sugar
  4. You need 3 grams Salt
  5. Provide 115 grams Water (lukewarm water in the winter)
  6. You need 5 grams Instant coffee
  7. You need 10 grams Cocoa powder (sweetened)
  8. Take 60 grams 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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