Whole Wheat Coconut Potato Sourdough
I recently picked up a can of coconut milk at Trader Joe’s and wanted to try using it in a bread. I wish I had bought 2 cans so I could have made some Thai style soup to go with the bread.
I wasn’t expecting the coconut milk to be so solidified and had to microwave it for about 20 seconds and then stir it up so it became more liquid like.
I used some fresh milled Whole Wheat sifted and re-milled (91% extraction) and added some Caputo 00 flour (you can use AP or bread flour if you don’t have any 00). I used a fairly large amount of mashed potatoes which adds a nice creamy softness to the crumb.
I baked this as one large miche and used some pie cutters to add some interesting fall flare to the overall look.
The crumb was fairly open and the flavor was excellent with a slight sweetness from the coconut milk. The only problem I had was the gummy line at the bottom of the crumb. I think it may have been because I didn’t pre-shape or the initial oven temperature was too high. I baked a miche style bread a little while later and started with a lower temperature and did a pre-shape which seemed to eliminate the issue.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), mashed potatoes, and remaining water as needed and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours. After your autolyse add in the salt, remaining water, potatoes and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 450 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. (If making a miche style lower the temperature to 425F).
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.