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Before you jump to Mocha Baguette with Homemade Bread Starter recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us believe that comfort foods are not good for us and that we should avoid them. At times, if your comfort food is made of candy or other junk foods, this can be true. Other times, comfort foods can be utterly healthy and good for us to eat. There are several foods that, when you eat them, could boost your mood. When you are feeling a little down and need an emotional pick-me-up, test out some of these.
Put together some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for improving your mood. This is because these foods are loaded with magnesium, which helps to boost serotonin levels. Serotonin is known as the “feel good” substance that our body produces and it tells your brain how you should be feeling all the time. The more of this chemical in your brain, the happier you’ll feel. Nuts, along with raising your mood, can be a super source of protein.
Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try these hints instead!
We hope you got insight from reading it, now let’s go back to mocha baguette with homemade bread starter recipe. To cook mocha baguette with homemade bread starter you only need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Mocha Baguette with Homemade Bread Starter:
- Prepare Type 55 baguette flour (I used Lys d'Or brand)
- Provide Homemade natural yeast starter
- Get Sugar
- You need Salt
- Prepare Water (lukewarm water in the winter)
- Take Instant coffee
- Prepare Cocoa powder (sweetened)
- You need Mikan peel
Steps to make Mocha Baguette with Homemade Bread Starter:
- 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.
- 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.)
- Place the ball of dough inside a bowl lightly coated with oil, then let sit until tripled in size (1st proofing). (See picture.)
- 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.
- 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.
- When they have increased to 1.5 times its original size, it's done rising.
- 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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