CHOCO PAN DE COCO
Bryan Ford grew up in New Orleans, eating delicious, dense little pan de coco buns from the Honduran bodegas around town. But as a professional baker, he revisited the bread, using a sourdough starter to add dimension and texture, and even adding cocoa and chocolate chips to sweeten it up. In his cookbook, "New World Sourdough" (Quarry Books, 2020), he calls this version choco pan de coco. The key, according to Mr. Ford, is to bake with love and to celebrate the bread you make - not to compare your own bread to the one in the picture.
Provided by Tejal Rao
Categories breads, project
Time 2h
Yield 1 (8- or 9-inch) loaf
Number Of Ingredients 13
Steps:
- Build the levain: In a large bowl, mix the mature sourdough starter, flour and warm water until incorporated. Cover, and leave in a warm place for 3 to 4 hours, or until doubled in size. Use immediately, by going to Step 2, or refrigerate to use the next day.
- Prepare the final dough: Combine the coconut milk and with a scant 1/2 cup/100 milliliters water, and warm gently in a pan over low heat or in the microwave until steaming. Transfer to a large bowl, and add 7 ounces/200 grams of levain, along with all the remaining dough ingredients. Using your hands, squeeze everything together. Turn out onto a clean work surface, and knead, using the palm of your hand to push the dough forward and your fingers to pull it back. Repeat until the dough is mostly smooth. Cover, and let ferment for 4 hours, then refrigerate for 12 hours.
- Coat a loaf tin with 1 tablespoon coconut oil or butter, and set aside. Place the dough on a lightly floured work surface, divide into 6 pieces, and let rest for 20 to 30 minutes. Flatten the dough, fold the corners to the center and press down, then flip the dough to reveal a smooth surface, and tighten the dough into a ball by tucking the edges in with your palms.
- Repeat with the remaining pieces, then place the pieces inside the tin, arranging in 2 rows of 3. Cover, and proof until dough rises by about a third, for 3 to 4 hours at room temperature.
- To bake the bread, heat the oven to 375 degrees. Bake for 35 minutes, or until lightly brown and shiny on top, turning the pan once in the middle of cooking. Remove from the oven, let the bread rest in the hot pan for 20 minutes, then remove from the pan, and let cool for another 20 minutes.
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Hasina Banu
[email protected]I love that this Choco Pan de Coco can be made ahead of time. It's perfect for when I'm short on time.
KAMRUZZAMAN SAHARIYA
[email protected]This Choco Pan de Coco is a great recipe for any occasion. It's easy to make, and it's always a crowd-pleaser.
Shelly Swann
[email protected]I was disappointed with this Choco Pan de Coco. It didn't turn out as moist as I expected.
Notyourblaze
[email protected]This Choco Pan de Coco is a bit too dense for my taste. I think I'll try a different recipe next time.
Godknows Sunday (lil_Tender)
[email protected]I love the combination of chocolate and coconut in this Choco Pan de Coco. It's a delicious and unique dessert.
loading bay BHN Logistics
[email protected]This Choco Pan de Coco is the perfect dessert for a crowd. It's easy to make, and it's always a hit.
MdRuhel Ahmed
[email protected]I've made this Choco Pan de Coco several times now, and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy dessert.
melissa kuit
[email protected]This Choco Pan de Coco is a great recipe for beginners. It's simple to follow, and the results are always delicious.
Mia Molomboe
[email protected]This Choco Pan de Coco is so easy to make, and it's so delicious. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Mary Dufresne
[email protected]I had some trouble finding the right ingredients for this recipe, but it was worth the effort. The Choco Pan de Coco turned out amazing, and it was a big hit with my family.
Violet Nakamba
[email protected]This Choco Pan de Coco was a bit too sweet for my taste, but it was still a good recipe. I think I'll try it again with less sugar next time.
Dhruba Stha
[email protected]I've been looking for a good Choco Pan de Coco recipe for a while now, and this one is definitely the best I've tried. It's so moist and flavorful, and the chocolate and coconut combination is just perfect.
ADNAN BADSHA
[email protected]This Choco Pan de Coco is the perfect dessert for any chocolate lover. It's rich, decadent, and absolutely delicious.
KING PANDEY
[email protected]I was pleasantly surprised by how easy this recipe was to follow. The Choco Pan de Coco turned out perfect, and it was a huge hit with my friends.
Angie Gregory
[email protected]This recipe is a keeper! The Choco Pan de Coco was so easy to make, and it turned out so delicious. I'll definitely be making it again.
Abongile Mashiya
[email protected]I made this Choco Pan de Coco for my family, and they all loved it. It was a perfect dessert for a special occasion.
Sahadoth Hosen
[email protected]This is the best Choco Pan de Coco recipe I've ever tried. It's so moist and flavorful, and the chocolate and coconut combination is to die for.
thebloxgamer
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The Choco Pan de Coco was so easy to make, and it turned out so delicious.
FAL TA
[email protected]I've made this Choco Pan de Coco several times now, and it always turns out amazing. It's a great recipe for special occasions, or just for a sweet treat.
Gaming with Sayem
[email protected]This Choco Pan de Coco was a hit at my party! It was so moist and flavorful, and the chocolate and coconut combination was perfect.