Mocha Baguette with Homemade Bread Starter. I simplified my recipe for mocha French bread. Spray with water and then wait. Open the notches on top here!!

Create all people, cooking is indeed something which is quite simple. Besides they are indeed hobbies cooking and have talents cooking that is very good, they are also good in mixing each dish so that it becomes dish delicious. But there are those who cannot can cook, so they must learn and see recipes that are easy to follow.

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. This starter is used to help with the extendability of the baguette dough.

You can make Mocha Baguette with Homemade Bread Starter use 8 ingredients and 7 the steps. Here guides how you make it.

The main ingredient Mocha Baguette with Homemade Bread Starter as follows:

Provide 200 grams of Type 55 baguette flour (I used Lys d'Or brand).
You need 80 grams of Homemade natural yeast starter.
Prepare 6 grams of Sugar.
You need 3 grams of Salt.
Provide 115 grams of Water (lukewarm water in the winter).
Prepare 5 grams of Instant coffee.
You need 10 grams of Cocoa powder (sweetened).
You need 60 grams of Mikan peel.

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. Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Freshly baked bread made from our original sourdough starter with tomatoes.

How 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..

Dust the tops of the baguettes with flour and make cuts in the top of the dough with a sharp knife. To make baguette, you need a mother dough, or Poolish. This is a baguette recipe with Poolish. 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. These sourdough baguettes taste rich, exquisite, delicate, and yet, they have an exposed rough side.