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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mocha baguette with homemade bread starter. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mocha Baguette with Homemade Bread Starter is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mocha Baguette with Homemade Bread Starter is something which I’ve loved my whole life. They are fine and they look fantastic.

Great recipe for Mocha Baguette with Homemade Bread Starter. When I made a mocha-flavored version of my usual baguettes, they turned out great. Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in.

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

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. Take 6 grams Sugar
  4. Make ready 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. Take 60 grams Mikan peel

Poolish is also called Pre-ferment, a technique in bread making where a starter dough is made the night before by mixing flour, water and yeast together. This starter is used to help with the extendability of the baguette dough. Poolish undergoes a long fermentation process and is then added to the final mixture of flour, water, and additional yeast. By incorporating poolish into the dough, it allows the dough to stretch easier to the long baguette shape we are trying to achieve without breaking.

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.

Treat yourself to this hearty chorizo and halloumi breakfast baguette - perfect for the weekend. Make the rich tomato jam in advance and then enjoy it on sausage. For taller, rounder baguettes, don't slash. If you baked in baguette pans, remove the loaves from the oven and unmold. Making sourdough bread with a starter will take longer to rise when compared to using a commercial yeast, but the results are well worth it.

So that is going to wrap this up with this special food mocha baguette with homemade bread starter recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!