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–+ servings
A loaf of coconut milk bread, sliced to expose the fluffy interior.

Sourdough coconut milk bread

By: Trang Doan
Soft and fluffy sourdough coconut milk bread with a tender crumb and subtle coconut flavor - 100% naturally leavened!
Servings : 12 slices
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Prep Time : 1 day
Cook Time : 27 minutes
Total Time : 1 day 27 minutes

Equipment

  • Kitchen scale
  • Thermometer
  • Stand Mixer
  • Saucepan
  • Spatulas
  • Bowl scraper
  • 1-pound loaf pan (8.5”x4.5”)

Ingredients 

Optional coconut sourdough starter

  • 10 grams ripe sourdough starter
  • 50 grams flour see notes
  • 50 grams canned coconut milk unsweetened, full-fat

Tangzhong

  • 20 grams all-purpose flour 11.7% protein
  • 100 grams canned coconut milk unsweetened, full-fat

Bread dough

  • 100 grams canned coconut milk unsweetened, full-fat
  • 30 grams granulated sugar
  • 260 grams all-purpose flour 11.7% protein
  • 6 grams kosher salt
  • 1 large egg about 50 grams
  • 100 grams sourdough starter 100% hydration, regular or coconut
  • Neutral oil for dough handling

Egg wash

  • 1 large egg
  • 15 grams (1 tablespoon) water

Instructions

Day 1

  • Feed your starter or make the optional coconut starter (7 - 8 am) - Discard and feed your starter about 12 hours before you are planning to mix the dough. It should be ready within that time, give or take. Your starter should more than double in size, with bubbles distributed evenly throughout.
  • Scald the milk (7 pm) - Heat 100 grams of coconut milk with 30 grams of sugar in a small saucepan over medium heat, stirring constantly, until the milk is simmering and the sugar has fully dissolved. Transfer to the stand mixer bowl and let cool.
    100 grams canned coconut milk, 30 grams granulated sugar
  • Make the tangzhong - Add 100 grams of coconut milk to the same saucepan without washing, and sprinkle 20 grams of flour over it. Place over medium heat and stir constantly to incorporate the flour into the milk. Press out any lumps with a spatula and continue cooking until the mixture thickens into a paste. Transfer the tangzhong to a plate and spread into a thin layer to cool.
    20 grams all-purpose flour, 100 grams canned coconut milk
  • “Autolyse” (7:30 pm) - Once the milk and sugar mixture has cooled to about 80°F (27°C), whisk together the flour and salt in a separate bowl. Add this to the milk mixture. Lightly beat the egg and add it on top. Use a spatula to mix until no dry flour remains. Cover and let rest for 15 - 20 minutes.
    260 grams all-purpose flour, 6 grams kosher salt, 1 large egg
  • Knead the dough (8 pm) - Add the cooled tangzhong and 100 grams of ripe starter to the “autolysed” dough. Knead with the dough hook on speed 2 for 20 minutes. The dough will still feel tacky but should mostly pull away from the sides of the bowl.
    100 grams sourdough starter
  • Bulk fermentation (8:30 pm) - Oil your hands, a bowl scraper, and your clean countertop. Scrape the dough out and shape it into a ball on the oiled surface. Lightly oil the mixing bowl, then return the dough to the bowl. Cover and place in a warm spot. You will perform 2 - 3 sets of stretch and fold at 30-minute intervals. Set a timer for 30 minutes.
    Neutral oil for dough handling
  • Stretch and fold #1 (9 pm) - With oiled hands, lift the dough from the center. It will stretch as you lift it up and out of the bowl. If it’s too sticky, you can use your bowl scraper to release it. Stretch the dough into a long strip and fold in thirds like you’re folding a letter. Turn it 90 degrees, stretch it out into a long strip again and fold in thirds. Place it seam-side down back into the mixing bowl, cover, and set the timer for another 30 minutes.
    Neutral oil for dough handling
  • Stretch and fold #2 (9:30 pm) - Repeat the same process. At minimum, complete 2 sets if short on time.
  • Stretch and fold #3 + cold fermentation (10 pm) - Repeat one final set. The dough should feel stronger and more elastic. Cover and refrigerate overnight.

Day 2

  • Finish bulk fermentation (9 am) - Remove the dough from the refrigerator. It likely hasn’t doubled yet. Let it come to room temperature and continue rising in a warm spot for about 2 hours.
  • Divide (11 am) - Using your bowl scraper, scrape the dough onto a lightly floured surface and divide into 3 portions, approximately 220 grams each. Roll each into a smooth ball. Cover and let rest for about 10-15 minutes.
  • Shape (11:15 am) - Take each dough ball, smooth side down, flatten with your hand or roll into a rectangle, fold into thirds like a letter. Flatten again and allow it to stretch lengthwise, but keep the width slightly narrower than your loaf pan. Roll up into a log and place into the loaf pan.
  • Proof (11:20 am) - Proof your dough in a warm spot for 6 - 7 hours. I typically use a 15-quart storage bin as my proofing box. You can also proof your dough in the oven with the light turned on and a pan of hot water at the bottom to add humidity. The dough is ready when it is very puffy, has risen well above the rim of the loaf pan, and a gentle press leaves an indentation that slowly springs back (but not immediately).
  • Preheat the oven (6 pm) - Toward the end of proofing, preheat the oven to 400°F (205°C) for at least 30 minutes. If proofing in the oven, remove the dough before preheating.
  • Bake (6:30 pm) - Whisk together the egg and water to make the egg wash. Brush generously over the top and any exposed sides. Bake at 400°F (205°C) for 7 minutes, then reduce the temperature to 350°F (180°C) and bake for another 20 minutes. The top should be golden brown and the internal temperature should reach 190 - 200°F. Toward the end of the baking time, if your bread is getting too brown, you can tent it loosely with a piece of foil.
    1 large egg, 15 grams water
  • Cool - Let your bread cool in the pan on a wire rack until just warm to the touch before removing it from the pan. Cool completely before slicing.

Notes

  • I usually use a mix of rye flour and bread flour for my starter (about 10 g rye and 40 g bread) but all bread or AP flour will work too. The coconut starter is totally optional! You can use your regular sourdough starter in this recipe.
  • I prefer using oil to prevent dough from sticking to my hand instead of extra flour to avoid adding too much flour to the dough risking a drier loaf.
  • On day 2, after fermentation, you shouldn’t need much flour or oil to handle this dough.
  • Rising time and proofing time are highly dependent on temperature. Use the time as a general gauge but you should pay attention to visual cues to ensure you don’t under or over proof your bread.
  • The timeline is a suggestion, feel free to modify it to fit your schedule.

Nutrition

Calories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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