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Pina Colada Sourdough

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I can’t stop, won’t stop, adding things to my sourdough.

The idea for this one came up a few weeks ago, it was approaching freezing outside and I jokingly said I wished I was on a beach somewhere sipping a pina colada instead of whipping up a batch of sourdough pizza crust for dinner.

My brain immediately said “pina colada sourdough”. A few weeks and a couple iterations later here it is!

This pina colada sourdough is dedicated to the beach!

Sliced pina colada sourdough bread.

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Tips


  • This dough will undoubtably double on you during the bulk ferment/ proofing process. That’s totally ok, there are tons of treats for the yeast to feast on in it.
  • My bulk fermentation and dough proofing is done at 70-ish degrees fahrenheit, but if youโ€™re in a warm place, your rising times will need to be shortened.
  • This recipe calls for bread flour, but that can be substituted with all purpose flour at a 1:1 ratio, though the bread may not rise as high and the dough may seem a bit wetter to work with. If youโ€™re wanting to use whole wheat flour, Iโ€™d recommend subbing out no more than 50-75 grams and only if youโ€™re using bread flour.

Key Ingredients

Canned Coconut Milk: I used full fat canned coconut milk for this recipe, and I’m so glad I did! You’ll likely not get enough liquid from the can to make the full 230g required, so you’ll have to reserve some of the cream.

Canned Pineapple: You want to use pineapple chunks or rings for this recipe, you’ll be using both the fruit and the juice. Crushed pineapple might work, but I’m not sure how well they strain out and we need to be conscious of how much water we add to the recipe.

Sourdough Starter: For this recipe, you want to use a fed and active sourdough starter. Your starter should have been fed before beginning and have at least doubled in size.

Psst.. Want to know more about feeding your starterstoring sourdough starterhow to use sourdough discard, or even which is the best jar for your starter? Iโ€™ve got tons of guides to help you!

Ingredients for pineapple coconut sourdough bread.

How To Make Pina Colada Sourdough

Make The Dough:

  1. Open a can of full fat coconut milk, scoop off some of the cream and pour off as much liquid as possible, then add cream to make 230g. For example if your can gives 150g of liquid, add 80g of the cream to make 230g. Whisk well to combine.
  2. Strain the pineapple chunks from the juice in the can, reserving the juice. Pulse the pineapple in the blender a few times to break up the pieces.
  3. In a large bowl, combine 230g coconut milk and 120g pineapple juice and whisk in 100g of active sourdough starter until mostly combined. I prefer to mix my liquid ingredients with the sourdough starter before adding the flour because itโ€™s much easier to ensure that the starter is more evenly distributed in the dough. Add in 150g of chopped pineapple and stir till combined.
  4. Dump 500g unbleached bread flour on top of the sourdough starter mixture , then add 20g dried unsweetened coconut plus 12 g salt.
  5. Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
  6. Cover the bowl and set aside for 60 minutes.

Stretch And Fold:

  1. Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 3 more times, this is considered a set of stretch and folds. Recover the bowl, and set it aside for 60 minutes.
  2. Repeat the stretch and fold process 3 times over 3 hours, for a total of 3 sets of stretch and folds each followed by a 60 minute rest.

Bulk Ferment:

  1. Complete a fourth and final stretch and fold then cover the bowl and set aside for 3 hours to finish the bulk ferment. It is important to keep the dough bowl somewhere warm to encourage the microbes to work quickly!

Pre-Shape + Shape:

  1. Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
  2. Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.
  3. Fold up the bottom third of the dough as though you were folding a letter. Fold in the right side about a third of the way across width wise then repeat with the left. Roll from the folded bottom to the top creating a log. Cover with a clean tea towel and rest for 30 minutes.
  4. Uncover the dough and using your pinkies to create tension, roll the dough across your work surface to shape into a boule.
  5. Dust the dough with rice flour then tuck seam side up into a banneton.

Donโ€™t have a banneton basket? I have a guide on bannetons and banneton alternatives!

Prove + Cold Retard:

  1. Prove your pineapple coconut sourdough loaf in the banneton for 2-3 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, youโ€™re welcome to, but the flavor is better after resting in the fridge.

Bake:

  1. Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you donโ€™t have a dutch oven, I do have a guide on open oven sourdough bread baking.
  2. Once the oven is preheated, invert the banneton onto a sheet of parchment paper.
  3. Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!
  4. Carefully remove the dutch oven from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
  5. Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned.

Cool:

  1. Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.
Sliced pina colada sourdough bread.

Batch + Storage

Batch:

This pineapple coconut sourdough recipe makes one large boule or batard. This is enough for my family of 4 to snack on for at least 2 days! It can be doubled to make 2 loaves, or tripled, if desired.

Storage:

If youโ€™ve got leftover pina colada bread, youโ€™ve got serious willpower! There are a couple of ways to store sourdough bread to help prolong its quality after cutting.

Your loaf can be kept cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. This is our go-to and usually we finish the loaf before the crust gets too crusty! I do recommend transferring it to a bread bag after 16-18 hours though.

Your sourdough loaf can also be frozen. To freeze sourdough, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up, and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap, and allow it to come to room temperature (1 -2 hours) before slicing and enjoying.

SERVING SUGGESTIONS

This bread is good enough to eat straight off the bread knife, but don’t let that stop you from being creative.

  1. Grilled ham and cheese. Reminds me of hawaiian pizza
  2. Toasted with butter. Sometimes simplest is best!
  3. French toast – pass the whipped cream please
Pina colada sourdough bread with coconut and pineapples.

Sourdough is a great baking hobby because it doesnโ€™t require any fancy mixers or special equipment, but there are things that can improve the quality of your baked goods. Here are a few things I find invaluable to my sourdough baking:

  • Dutch oven: One of the key tricks to successful sourdough bread is to use a high heat, steamy baking environment, and since most of us donโ€™t have commercial steam infused ovens, we use the next best thing! The heavy lid of the dutch oven clamps in steam and improves the rise and texture of your loaves.
  • Scale:ย You certainly can make sourdough without aย scale,ย and I know that we all resist change, but trust me when I tell you using the scale is the way to higher quality, more consistent results. I find it cleaner and easier to use the scale than to use my measuring cups and spoons at this point.

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Sliced pina colada sourdough bread.

Pina Colada Sourdough Bread Recipe

Allyson Letal
Taste tropical paradise with this pina colada sourdough bread recipe, where each slice is a sun-kissed fusion of traditional sourdough and exotic flavors. This recipe combines the creamy richness of coconut milk, the zesty sweetness of pineapple juice and pieces, with dried coconut and tender sourdough.
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Prep Time 15 minutes
Cook Time 45 minutes
Fermentation Time 18 hours
Total Time 19 hours
Course Sourdough
Cuisine American
Servings 10 slices
Calories 312 kcal

Ingredients
 

  • 1 can coconut milk
  • 1 can pineapple tidbits
  • 100 g sourdough starter
  • 500 g bread flour
  • 20 g dried coconut unsweetened
  • 12 g coarse kosher salt

Instructions
 

Make The Dough:

  • Open a can of full fat coconut milk, scoop off some of the cream and pour off the liquid into a bowl and weigh it, then add cream to make 230g. For example: if your can gives 150g of liquid, add 80g of the cream to make 230g. Whisk well to combine.
  • Strain the pineapple chunks from the juice in the can, reserving the juice. Pulse the pineapple in the blender a few times to break up the pieces.
  • In a large bowl, combine 230g coconut milk and 120g pineapple juice and whisk in 100g of active sourdough starter until mostly combined. Add in 150g of chopped pineapple and stir till combined.
  • Dump 500g unbleached bread flourย on top of the sourdough starter mixture , then add 20g dried unsweetened coconut plus 12 g salt.
  • Using a danish dough whisk, spatula, or spoon mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.
  • Cover the bowl and set aside for 60 minutes.

Stretch + Fold:

  • Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 3 more times, this is considered a set of stretch and folds. Recover the bowl, and set it aside for 60 minutes.
  • Repeat the stretch and fold process 3 times over 3 hours, for a total of 3 sets of stretch and folds each followed by a 60 minute rest.

Bulk Ferment:

  • Complete a fourth and final stretch and fold then cover the bowl and set aside for 3 hours to finish theย bulk ferment. It is important to keep the dough bowl somewhere warm to encourage the microbes to work quickly!

Pre-Shape + Shape:

  • Observe your dough, at this point, the dough should have risen in the bowl, and have a smooth surface with visible bubbles. If the dough is domed in the bowl it is ready to work with, if the dough is flat it may need more time in the bulk ferment.
  • Uncover the dough and transfer to a work surface or countertop. Gently press and spread the dough into a large rectangle.
  • Fold up the bottom third of the dough as though you were folding a letter. Fold in the right side about a third of the way across width wise then repeat with the left. Roll from the folded bottom to the top creating a log. Cover with a clean tea towel and rest for 30 minutes.
  • Uncover the dough, and using your pinkies to create tension, roll the dough across your work surface to shape into a boule.
  • Dust the dough with rice flour then tuck seam side up into aย banneton.

Prove + Cold Retard:

  • Prove your pineapple coconut sourdough loaf in the banneton for 2-3 hours in a warm place before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, youโ€™re welcome to, but the flavor is better afterย resting in the fridge.

Bake:

  • Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f.
  • Once the oven is preheated, invert the banneton onto a sheet of parchment paper.
  • Use a lame, sharp knife, or clean razor blade to score the dough.
  • Carefully remove theย dutch ovenย from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.
  • Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned.

Cool:

  • Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.

Notes

Batch:

This pineapple coconut sourdough recipe makes one large boule or batard. This is enough for my family of 4 to snack on for at least 2 days! It can be doubled to make 2 loaves, or tripled, if desired.

Storage:

If youโ€™ve got leftover pina colada bread, youโ€™ve got serious willpower! There are a couple of ways toย store sourdough breadย to help prolong its quality after cutting.
Your loaf can be kept cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. This is our go-to and usually we finish the loaf before the crust gets too crusty! I do recommend transferring it to a bread bag after 16-18 hours though.
Yourย sourdough loafย can also be frozen. Toย freeze sourdough, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up, and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap, and allow it to come to room temperature (1 -2 hours) before slicing and enjoying.

Nutrition

Serving: 1sliceCalories: 312kcalCarbohydrates: 49gProtein: 7gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 473mgPotassium: 215mgFiber: 2gSugar: 8gVitamin A: 29IUVitamin C: 6mgCalcium: 24mgIron: 2mg
Tried this recipe?Let us know how it was!

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