Choco Pan de Coco

Aroma, flavor, and sweetness all baked together


60 Grams Mature Sourdough Starter

120 Grams Bread Flour (Levain Build)

110 Grams Warm Water (for Levain Build)

200 Grams Coconut Milk

100 Grams Water (Final Dough Mix)

225 Grams Bread Flour (Final Dough Mix)

225 Grams All-Purpose Flour

200 Grams Levain

125 Grams Shredded Coconut, plus more for topping (preferably unsweetened, but if all you have is sweetened, that will work, too)

50 Grams Cocoa Powder

50 Grams Bittersweet Chocolate Chips, plus more for topping

30 Grams Unsalted Butter or Coconut Oil, plus more for prepping the pan

30 Grams Light Brown Sugar

10 Grams Salt