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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 Strength Enhancing Snack foods.
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You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to mocha baguette with homemade bread starter recipe. You can cook mocha baguette with homemade bread starter using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Mocha Baguette with Homemade Bread Starter:
- You need 200 grams Type 55 baguette flour (I used Lys d'Or brand)
- Take 80 grams Homemade natural yeast starter
- You need 6 grams Sugar
- Provide 3 grams Salt
- Provide 115 grams Water (lukewarm water in the winter)
- Use 5 grams Instant coffee
- Take 10 grams Cocoa powder (sweetened)
- Take 60 grams Mikan peel
Instructions 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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