Pineapple and coconut sourdough bread contains naturally sweet tropical fruits , flour, water, salt and sourdough starter.
Pineapple and coconut make a wonderful combination. Both tropical fruits go well together, make best naturally leavened sourdough bread without even any added sugars.
Bromelain in pineapple is a type of enzyme known as a protease, which breaks other proteins apart by cutting the chains of amino acids. Even more specifically, bromelain is a cysteine protease, meaning that it breaks apart proteins wherever they have a cysteine amino acid.
Always you need to incorporate the cooked pineapple into the sourdough bread. It can break the beautiful gluten which is the ultimate work of natural microorganisms.
Health benefits of Pineapple and Desiccated Coconut
Pineapple has excellent health benefits that makes it a healthy dessert, side dish or anytime snack. One-cup serving (165 grams) offers just 75 calories and 0% of your recommended daily value (DV) of cholesterol, sodium, and fat.
It is rich in vitamin C and manganese (yes 1 cup of pineapple has 100% manganese of daily Value (DV).
Bromelain helps to reduce the pain in people with osteoarthritis
Even though they are high in sugars (carbohydrates), with a glycemic index of 59, it contains on average 86% water, the glycemic load as a whole fruit for a standard 120 gram serving size is 6, which is low.
Higher presence of potassium in pineapple juice benefits people with hypertension as it contains low sodium.
Desiccated coconut : contains healthy fat and also minerals like selenium, fiber, copper, and manganese, an ounce of desiccated coconut contains approximate 80% of saturated fat.
Selenium helps the immune system and thyroid functions.
A single ounce of desiccated coconut provides 25% of the daily recommended serving of copper.
Desiccation reduces the moisture content of coconut from 19% to 3 %. They are also rich in fiber and MCTs.
Coconut also contains two important fatty acids, Lauric acid and Capric acid which have anti-viral, antibacterial and antimicrobial components.
How to make Pineapple Coconut Sourdough Bread ?
You need following ingredients to make this bread
Leavain: I used both bread flour and spelt flour, one with 100% sourdough starter.
Bread flour: use high gluten bread about 13- 14 %
Rye flour: dark rye flour gives more nutty taste (around 8.8% to dough )
Spelt flour: adds extra flavor to sourdough bread. (Around 8.8% of the dough)
Pineapple: use fresh pineapple to prevent sugar content (50% of total dough)
Desiccated coconut: I used fine ones you can use grated ones too (6.3% of the dough)
Salt: Not only adds flavor to the bread but also controls the fermentation process. (2% of the dough
Water: if you are drinking tap water then use bottled water as the tap water contains chlorine ( 75% of the dough)
See recipe card for quantities.
Instructions to make this pineapple coconut sourdough
First autolyse the flour and make smooth dough
After 30 minutes of starter addition add salt. Stretch and fold the dough for few times at 1 hour interval for two times. Then laminate the dough with pineapple and coconut.
After 6 hours of bulk fermentation at 73F. Shape and retard in the fridge for 12 hours.
Next morning score and bake the dough
If you do not like coconut, you can incorporate nuts like almond, hazelnut, pecan, pistachio, and walnuts. It goes well with any nuts.
You can add cinnamon, cardamom or nutmeg or vanilla extract along with pineapple .
If you like lightly sweet sourdough add brown sugar or sugar to the dough.
Points to remember making this pineapple coconut sourdough bread
If you are using fresh pineapple, make sure to cook in the microwave for at least 1 ½ minutes or until it registers 200°F /93 °C otherwise enzymes present in the pineapple can destroy proteins of flour.
Also incorporate pineapple and coconut during lamination or shaping otherwise it can affect the rate of fermentation.
If you are using canned pineapple use rings and cut it into ¼ inch pieces and drain all the water content before incorporating it into the dough.
You need a dough whisk to mix the dough. banneton basket and dough scrapper to shape the dough. To bake you need cheap Dutch oven.
Since this pineapple coconut sourdough bread contains fresh fruit it will remain fresh for 3 days at room temperature. For long time use slice them individually and freeze it.
Make leavain/ Leaven around 8. A .M
Autolyse the Flours with water 12.30 A.M
Incorporate into the dough 1. 00 PM
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M laminate the dough. Incorporate pineapple and desiccated coconut
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Pineapple coconut sourdough bread
- 19 g sourdough starter I used 100% hydration 50: 50 all-purpose flours : whole wheat flour
- 40 bread flour
- 10 g spelt flour
- 50 g water
- 325 g Artisan bread flour
- 35 g Rye flour
- 35 g Spelt flour
- 296.3 g water
- 80 g Leavain
- 8.4 g salt
- 200 g Pineapple chopped into ¼ inch and microwaved 1 ½ minutes
- 25 g Desiccated coconut
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
AUTOLYSE THE DOUGH
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle pineapple and desiccated coconut on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
SCORE AND BAKE
- When you are ready to bake preheat oven to 475°F/ 246°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.