Ciabatta with coconut milk
I started with my old reliable, a ciabatta recipe from this site, but made it with more white bread flour than whole wheat. I replaced the mix of water and olive oil with coconut milk and one egg. No water at all. The dough was extremely soft and supple; I nearly decided to add more flour. It ended up being three-day bread. One evening I started the poolish; the next day I mixed the dough and did two stretch and folds; I retarded the dough overnight and shaped it into two batardes the next day.
I baked it as I would my regular ciabatta (start out a 490 and reduce immediately to 425, 23 minutes). It passed the thump test but after cooling, seemed too soft. I was afraid it would be gummy inside, but it's thoroughly baked ... just very very soft and tender. Lovely bread. Doesn't taste of coconut at all.
I think that it's tender because of the high oil content (coconut, egg). Very rich, but not too rich. I'll make it again if I ever have leftover coconut milk (from making peanut sauce).