Choco Pan de Coco

Aroma, flavor, and sweetness all baked together

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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

desserts

I was pleasantly surprised when I saw how many readers made the pan de coco recipe on my blog. This bread truly represents what I’m all about as a baker, as its simplicity goes unnoticed due to the complexities of aroma and flavor. We crave the moment when this bread is piping hot out of the oven, with the subtle aroma of sweet coconut and a pinch of whole-grain flour permeating the air, while our eyes are hypnotized by crumbling toasted shards of coconut, we carelessly burn our hands just a bit to open up the pillowy soft, warm bread. This version brings new flavors, colors, and textures to my classic recipe. If you can’t guess by the name, chocolate lovers will be pleased!

To build the levain:

  1. In a tall jar or medium bowl, mix the mature starter, flour, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.

To make the final dough mix:

  1. In a large, microwave-safe bowl, combine the coconut milk and water. Microwave briefly to warm slightly.
  2. Add the levain and remaining ingredients and mix. 
  3. Cover the dough and let ferment at room temperature for 4 hours. Refrigerate for 12 hours more.

To shape and proof the dough:

  1. Coat a loaf tin with coconut oil or butter and set aside.
  2. Place the dough on a floured work surface, divide it into 6 pieces, and shape each piece using the balling up technique. Place the pieces in the prepared tin in 2 rows of 3.
  3. Cover the dough and let proof at room temperature for 3 to 4 hours.

To bake the bread:

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle the loaf with more bittersweet chocolate and shredded coconut, as desired.
  3. Bake the bread for 35 minutes, or until golden brown. You may need to rotate your pan half way through the bake. Some ovens have hotspots to watch for and you will learn over time as you bake how evenly your oven bakes things. Hot spots are typically at the back corners of the oven, so if these begin to get dark before other parts of the bread, you should rotate the loaf to get an even color.

Tip:  Don’t forget to open up the loaf when it is hot out of the oven. It makes for great pictures!

You can read more about Chef Bryan Ford in Swathi Reddy's story from our December 2021 issue, and you can buy his book (and find more recipes) at artisanbryan.com.