Make active starter. (Make this prior to going to bed)
Make enough active starter for the recipe.
Make sweet starter. (Make this the next morning)
In a container (with lid), combine sourdough starter, coconut milk, bread flour and sugar to create a levain.
140 g sourdough starter, 80 g coconut milk, 140 g bread flour, 20 g sugar
Cover and set in a warm place until active and bubbly and triple in size. Do not overproof. (Usually takes about 6-8 hours)
Make yudane. (Make this at the same time as the sweet starter)
In a small sealable container, add boiling water.
50 g boiling water, 50 g bread flour
Add bread flour and stir until a ball is formed. Set aside and allow to rest while sweet starter ferments.
Make coconut swirl. (Make this at the same time as the sweet starter)
Blend all the coconut swirl ingredients until fairly fine. Set aside until needed. (Make this at the same time as the sweet starter)
Make main dough. (Make this in the afternoon)
Sift dry ingredients of bread flour, sugar and salt into a bowl.
120 g bread flour, 20 g sugar, 5 g salt
Cut coconut oil into pieces into another small bowl.
20 g coconut oil
In a stand mixer, using the whisk attachment, combine egg and coconut milk.
Add sweet starter and yudane until well combined.
1 large egg
Switch to hook attachment, add dry ingredients while machine is on.
Allow to mix for 5 minutes.
Add coconut chunks while machine is on.
Mix for 15-20 minutes until dough passes the window pane test.
Divide dough into 2-3 equal portions. Cool in the refrigerator for an hour. This makes the dough easier to handle.
Shape dough.
Remove bread from refrigerator. It will be easier to handle when cold.
Using a rolling pin, roll dough into a rectangle with the width being almost 3 times the width of your bread pan and1/4" (.64cm) thick.
Divide the coconut mixture into equal parts according to the number of dough portions and spread it onto the rectangle.
Fold the dough into thirds so the exposed coconut mixture faces you. This is also the narrow section of the rectangle.
With the narrow section facing you, roll the dough to 3/8" (1cm) thickness. The coconut mixture should be nicely enclosed in the dough.
With your hands, roll the rectangle to form a roll.
The dough should look like a "swiss roll"
Optional: Place parchment paper on the bottom of a loaf pan.
Place the rolls into loaf pan with seams facing down.
Place loaf pan in a plastic bag.
Option 1. Cold proof, then warm proof. (Allow to proof overnight)
Refrigerate overnight.
Remove from refrigerator and allow to double in size. Ocassionally, brush the top of the bread dough with water to prevent a dry skin from forming. This helps the dough to rise.
This may take up to 8 hours depending on the temperature of your home. The bread dough should be close to the top of the bread pan.
Option 2. Warm proof. (Needs about 4- 6 hours in warm environment before baking)
Depending on the temperature of your house, allow the dough to double in size. DO NOT OVERPROOF. Ocassionally, brush the top of the bread dough with water to prevent a dry skin from forming. This helps the dough to rise.
Option 3. Cool proof overnight. (Needs about 8 hours in cool environment before baking)
Allow dough to double in size, unrefrigerated, overnight in a cool environment with temperatures below 60° F or 15° C. Bake first thing in the morning. DO NOT OVERPROOF.
Bake.
Preheat oven to 350° F or 177°C (convection)
Brush the risen dough with the egg wash mixture.
Reduce to 350°F (177°C) for 30-35 minutes.
Allow to cool when done. Internal temperature should be 194°F (90°C) when done
Video
Notes
There are several options for proofing. This just depends on when you want to bake the bread. Since I love eating fresh out of the oven bread, after cooling of course, I tend to place it in the refrigerator to slow down the fermentation and then allow to proof in the morning. You proofing method depends on when you want your fresh, warm bread to eat. Bread available in the morning: COOL PROOFBread available in the afternoon: COLD PROOF THEN WARM PROOFBread available in the evening: WARM PROOF