Coconut Sourdough Boule

I used my 'cheat' sourdough starter for this one. It is reasonably quick because it uses yogurt and a 1/4 teaspoon of instant yeast and makes a fair volume of starter. The recipe stated 180g of starter refreshed with 80% wheat and 20% rye flour.  The bread is made with coconut water and also contains grated coconut. Slow rising, it sat in the fridge overnight for its first rise and I finally baked it the next evening. I love the way the aroma of the coconut takes over the kitchen when you toast it. We took the final slices with us when we went hiking in the mountains.

Recipe from Bake-Street.com