Recipe of Super Quick Homemade Mocha Baguette with Homemade Bread Starter

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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 Use Food to Boost Your Mood.

Most of us have been conditioned to believe that comfort foods are bad and to be avoided. Sometimes, if the comfort food is candy or some other junk food, this is very true. At times, comfort foods can be very nourishing and good for us to consume. There are several foods that, when you eat them, may improve your mood. When you are feeling a little down and are in need of an emotional boost, test out a few of these.

Grains can be excellent for overcoming a bad mood. Quinoa, barley, millet, etc are excellent at helping you feel happier. These foods fill you up better and that can help you with your moods also. Feeling famished can be a real downer! These grains can elevate your mood since it's easy for your body to digest them. These foods are easier to digest than others which helps jumpstart a rise in your glucose levels which in turn takes your mood to a happier place.

As you can see, you don't need to eat all that junk food when you wish to feel better! Try some of these tips instead.

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 cook that.

The ingredients needed to cook Mocha Baguette with Homemade Bread Starter:

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

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..

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