Pina Colada Sourdough Bread Recipe
Bake the ultimate pineapple sourdough bread with this piña colada–inspired recipe featuring coconut milk, pineapple juice, and real fruit folded into the dough. Naturally fermented for deep flavor and a soft, airy crumb, this tropical sourdough is as stunning as it is delicious.
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 flour 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 the 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 a 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, you’re welcome to, but the flavor is better after 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 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.
- 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
Expert 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 you'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 you're wanting to use whole wheat flour, I'd recommend subbing out no more than 50-75 grams and only if you're using bread flour.
