Coconut Latte Toast | Sourdough | Vegan-friendly | 生椰拿铁吐司 |
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- Опубликовано: 11 мар 2022
- Can we talk about how amazing coconut smells?! What about completing it with a glorious mix of strong coffee and real cocoa powder? Yaaass, thats what I’m talking bout! Today we’re going to enjoy a wonderfully soft, moist and chocolate-y, Coconut Latte Toast (bread). Good news, this recipe happens to be vegan-friendly.
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SWEET STIFF LEVAIN
65g Active Sourdough Starter (100% hydration
65g Flour
17g Water
17g Sugar
4-5 hours @ 28C
USE AT PEAK
RECIPE
220g Bread Flour
All of the sweet stiff levain
30g Sugar
3g Salt
165g Coconut cream (canned)
25g Coconut oil (or butter)
8g Cocoa Powder (+10g Hot water)
3g Instant coffee powder (+2g Hot water)
Loaf Pan Size
Square x2 (250g): 10x10x10cm
OR Rectangular x1 (450g): 20x10x10cm
NOTE:
⚠️ Bake at 180C @ 30 mins
⚠️ Coconut cream is what makes the bread incredibly soft and moist. Feel free to replace coconut cream to whole milk, any vegan milk or whichever you preferred
⚠️ Kindly adjust +/- 10g hydration depending on flour types are used
Instagram: @sour.lotti
/ sour.lotti
How to strengthen your starter guide: bit.ly/3udzzsU
How to read the dough, not the clock: bit.ly/3vfNv6N
Music by Hoogway - Beauty In All Forms :
/ beauty-in-all-forms 
Хобби
Those look amazing, I've got my starter refreshing at the moment for bagels tomorrow but think this bread will be next. Your videos are so relaxing to watch. Thanks.
Wow… only need to look at these bread… they look so amazing! 😍😍😍😋😋😋
That’s a work of art!
Gorgeous!
Quite an excellent idea
Beautiful 🤩
Very artistic bread.... Thanks.
Thanks for all the great effort here. Made this 3 times, one as a gift to relatives. Big time love this.
So happy for you, Great job!
Excellent ❤
Thật đẹp, cám ơn bạn đã chia sẻ
عالی شده دستتون درد نکنه ❤😍
جربتها وكانت ناجحه جدا صديقاتي احبوها شكرا ❤
Look good
Very relaxing to watch you make bread 🍞 nice 😀
I was injured last year and couldn't continue baking for a year due to injuries on my wrist and ankle. It's so nice to see you make your dough and prepare your breads. Thanks for sharing ☺️
Get well soon!
good video
wooowwww!!!!
cantiikk 🙆🏻♀️🙆🏻♀️😋😋👍👍🤓🤓🙏🏼🙏🏼☕☕
Thank you!
❤️❤️❤️❤️❤️
Outstanding video! Very artistic bread.
Am I correct to assume you used white sugar and not brown?
Yes, correct.
❤️
This is absolutely wonderful! How much of commercial yeast could I use in place of starter?
I use 1 tsp for a single rectangular loaf. However, it's not super important to use the "right" amount as it just comes down how long you wish to proof for. Less yeast takes longer but the benefit is that the longer it takes to proof, the more flavor development (that characteristic bread smell and taste).
Thanks for sharing! Masterful work. Isn’t the Internet Great? Danny
Здравствуйте.Подскажите,чем можно заменить кокосовый крем?
So we divide the 3 Doughs into 2 pieces each before we roll to rectangle shape?
Do you know lectin is gluten? Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth
This looks so fantastic- one question: how do you prevent the dough from sticking to the mold? Do you just grease it?
Yes, or you can line some baking papers
I butter the sides and bottom. It worked very nicely. I put the two halves into one pan.
😍😘😋👍
Es posible hacer este pan a mano sin ocupar la batidora?
Can you show us how to make Malay roti boy or coffee bun? I miss it so badly.
I'll put in my list!
Like
may i ask how u make Active Sourdough Starter dough? thanks
Hi, please check out the step-by-step tutorial on how to cultivate a strong and active sourdough starter in my page. I have shared a tutorial earlier :)
Does it Have to be coconut cream? Can I use coconut milk instead?
Please read description box above
Bread tastes great but mine doesn't rise nearly what it does for you!!! Maybe my starter isn't as active?
Yes. can be one of the factor
I want to do it so bad but i don't have a suitable oven :(((
Hi, can I use dry yeast instead of Active Sourdough Starter? If I could, how many gram of dry yeast I should add ?
No, this recipe requires sourdough starter.
@@SourlottibyAbby Thank you!
Hi Abby, is it possible to refrigerate the dough after the window pane? Next day, divide dough into 3 different portions? Thank you
Hi Helen, suggest to only refrigerate after mixing all the dough with the coffee and cocoa paste. You may shape and final proof next day.
@@SourlottibyAbby Thank you Abby, I did according to your suggestion this morning. Bread looks so beautiful and taste delicious.
Hi. Dear. I have a question here. Your profing time is 3---3.5 hours.. will it be too long..usually.we made bread is 1--11/2 hours. This is the first time i saw 3-31/2 hrs...did you made a mistake here? Are you sure is right. Tq for responding me!
Yes this is correct. If you're dealing with sourdough starter (or also known as natural wild yeast), it will take longer to ferment compared to making yeasted breads. An average starter usually takes about 4-5 hours to rise before even making the bread. Hence, resulting a long and laborious process which sometimes could take up 1-2 days or more. This is very common.
@@SourlottibyAbby ok. Tqvm for your reply..just curious. .anyway. tq for the beautiful design of the bread.. God blessed!
Mine fermented for 10 hours. Then moved to fridge. Baked a day later and it was great.
😅💐🍄🌹🍄💐👌
To replace coconut cream with milk.. Hhiw much amount of milk should I used
same amount as coconut cream or slightly lesser (-10g)
thanks for all your wonderful recipes! i tried this recipe but somehow the oil does not seem to be properly absorbed : ( wonder what went wrong?
Are you using a stand mixer on high? that's the primary benefit to kneading with that vs by hand. Both develop gluten but the stand mixer on med-high helps to fully incorporate the oil. Also, make sure to knead until windowpane before incorporating the oil bc fat inhibits gluten development. Lastly, make sure you're not proofing the dough somewhere *too* warm bc that causes oil to bleed out of the dough. good luck!
No bulk ferment the three doughs ? Go straight to shaping then final proofing ?
Yes
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霖小姐的时光比你这个好太多