Adding sourdough starter with all other ingredients, but bear in mind that it won't taste sour from the bread
Fresh coconut water that i kept in the fridge
Ready to go in the oven , before egg wash
So soft and fluffy, the way i like !
If you wish to try this recipe but don't have natural yeast, then you can use 1tsp instant yeast, 350g bread flour, 120g fresh coconut water, and around 100g water ( adjust accordingly or you may change it to coconut water), the rest ingredients remain unchanged.
Coconut water White Loaf_natural yeast 天然酵母_椰子水面包*for a loaf pan 10cmx20cmx9.5cm(H)250g High protein flour or bread flour200g Natural yeast from sourdough starter (culture with bread flour) 100% hydration30g sugar1/2tsp salt
10g milk powder
120g fresh coconut water25g butter, room tempEgg wash- egg +milkMethod
- Bring out sourdough starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more) or without feeding it if your starter is active -use it very often (usually I follow this method). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon of starter into water, if its float, then means you may start to use the starter.
- In a stand mixer, add in all ingredients except butter, mix and knead till smooth. Slowly add in coconut water and adjust the amount accordingly as your starter might have difference % of hydration and difference brand of flour also has difference moisture.
- Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).
- Punch down the dough to expel air. Equally divide dough into 3 equal balls, then allow to rest for another 15 minutes.
- Flatten the dough into a rectangle shape and roll it up or just roll into balls, then place it in the Pullman tin. Final proofing at warm place till about 90% full ( ~3-4hrs). Egg wash the top.
- Bake in a preheated oven at 190C for 30-35mins. Loosely cover the top with foil when it is browning (~15mins) .
- Removed loaf tin from the oven, immediately remove loaf from the tin. Cool on wire rack before slicing.
Recipe by Sonia a.k.a Nasi Lemak Lover
Coconut water! Amazing! Thanks for sharing Sonia
ReplyDeletenice blogsKaramel Zeezout
ReplyDeleteWhat a great idea, love this. Diane
ReplyDeleteLove your sourdough loaf , Sonia , the texture looks really soft ! Craving for some homemade loaf but too lazy to bake bread lately *sigh*
ReplyDeleteI was looking out to make sourdough starter and came across your coconut water white loaf recipe. I didn't have sourdough starter so I used 1 tsp instant dried yeast with 350g bread flour and 200g Yeo's can coconut water. To speed up the proofing process, in a measuring cup I used 2 tablespoon warm water, 1 tsp sugar sprinkle in the instant dried yeast, stir and let it rest for 10 mins to bubble. I used a bread machine on dough function to mix the dough. Coconut water first then the bread flour, milk power and salt. After 1 round of mixing then add in the soften butter. I took out the dough and put into a stainless steel mixing bowl & covered with a baking tray and let it proof near the window with sunlight (warm place) not too hot in order not to cook the dough, it took less than an hour the dough rise to double. I took it out and divide the dough to 3 portions and put into loaf pan covered with baking tray and let it proof at warm place again not too hot (guess metal transfer heat faster). It took less than an hour the dough was almost 90% full. Less than 3 hours the bread ready to eat instead of 6-7 hours! The bread texture was moist,soft and delicious! but a bit heavy cause my coconut water came with tiny pulps. Thanks for sharing!
ReplyDeleteElaine