September 4, 2015 - 11:51am
Coconut Bread
AP flour, 70% hydration with thick coconut milk (first press), coconut oil, salt & sugar, made it a little sweetish with more sugar than salt, autolyse for 30 mins, with Bertinet method for handling the dough, preshape and bench rest for 10 mins, final shape into a boule,
dutch oven pre-heated to 230 degrees C, baked at 200 degrees C for 30 mins with lid on, and next 10 mins without....
The coconut flavor is very subtle but definitely observable....a nice experiment overall