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The ingredients needed to make Mocha Baguette with Homemade Bread Starter:
- Get 200 grams of Type 55 baguette flour (I used Lys d'Or brand).
- Get 80 grams of Homemade natural yeast starter.
- You need 6 grams of Sugar.
- Take 3 grams of Salt.
- Provide 115 grams of Water (lukewarm water in the winter).
- You need 5 grams of Instant coffee.
- Prepare 10 grams of Cocoa powder (sweetened).
- Take 60 grams of 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..
The most flavor ones are made with wild yeast, and I am working on that version as well. There are many ways to achieve a classic, light and airy baguette. A first step is to get the starter ready. Form the dough to a baguette by rolling it gently against the work surface. Place a cup of ice cubes in the bottom tray and close the oven door.
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