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coconut-mango-kefir-sourdough-bread

Coconut Mango Kefir Sourdough Bread

Chewy dried mango, toasted coconut, and a tangy kefir sourdough crumb, this loaf tastes like a tropical vacation. Full recipe, FAQs, and pro baking tips inside.
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Prep Time 45 minutes
Cook Time 45 minutes
17 hours
Total Time 18 hours 30 minutes
Servings: 12 Serving
Course: Baking, Bread, Breakfast, Sourdough
Cuisine: American, Eastern European (Oladi-style), French, Italian, Western
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams bread flour
  • 130 grams plain whole milk kefir
  • 150 grams water
  • 100 grams active sourdough starter
  • 9 grams fine sea salt
  • 25 grams granulated sugar
  • 100 grams dried mango diced
  • 60 grams unsweetened shredded coconut toasted
  • 1 tablespoons extra flour for tossing add-ins

Equipment

  • Large mixing bowl
  • Dutch oven
  • Bench scraper
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Mix the dough: In a large bowl, whisk 130 grams plain whole milk kefir, 150 grams water, and 100 grams active sourdough starter together. Add 500 grams bread flour and 25 grams granulated sugar. Mix until no dry flour remains. Cover and rest 30 minutes.
  2. Add salt: Sprinkle 9 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. Add mango and coconut: Toss 100 grams dried mango, diced and 60 grams unsweetened shredded coconut, toasted in 1 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the mango and coconut, then fold and do one more stretch and fold to distribute evenly.
  5. Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
  6. Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
  9. Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Toast the shredded coconut in a dry pan for 2 to 3 minutes, watching closely since it burns fast, until lightly golden and fragrant. If your dried mango feels very tough or leathery, soak it in warm water for 10 minutes, then drain and pat dry before using. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.