Coconut water White Loaf_Natural yeast 天然酵母_椰子水面包

Nowadays many people like to consume coconut related products example like extra virgin organic coconut oil, fresh coconut water and etc as they believe coconut is good for our health. When i combined fresh coconut water with natural yeast from sourdough starter to make this white loaf, i believe this is consider a super food ^_^.

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 flour

200g Natural yeast from sourdough starter (culture with bread flour) 100% hydration

30g sugar

1/2tsp salt

10g milk powder

120g fresh coconut water

25g butter, room temp

Egg wash- egg +milk

Method

1. 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.
2. 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.
3. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size (~2hrs).
4. Punch down the dough to expel air. Equally divide dough into 3 equal balls, then allow to rest for another 15 minutes.
5. 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.
6. Bake in a preheated oven at 190C for 30-35mins. Loosely cover the top with foil when it is browning (~15mins) .
7. 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