Sourdough Starter:
1 teaspoon whole wheat sourdough
150 g water
150 g whole wheat flour
Let ferment for 15-17 hours.
Coconut water:
100 g unsweetened grated coconut
700 g boiling water
Soak the coconut in water, overnight.
Final dough:
all of the sourdough
coconut water
1000 g whole wheat flour
combine the ingredients. Autolyse for 30 minutes. Then add:
20 g salt
170 g dried baby pineapple, chopped .
Knead the dough, seat aside for 15 minutes. Repeat kneading. Cover and let ferment in warm place for 4 hours.
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| After 1st kneading |
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| Fermented dough |
Baking:
for 35 minutes at 470F
wow! like it!
ReplyDeleteWhat a inventive recipe and your shaping and scoring are amazing.
ReplyDeleteWhat does the actual bread taste like?
How was the crumb? Tight or open?
The crumb was tight. I was disappointed with its taste. The coconut didn't improve the flavor and made the bread drier. Using coconut milk may be a better idea. I should have soaked the pineapple - it was too though. I also believe,the baked loaf would have looked better if I hadn't scored it so deeply.
ReplyDeleteEvery loaf I bake is a lesson for me.
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