4 cups white bread flour, plus more for work surface and sprinkling
- 2 cups whole meal flour
2 1/2 tsp. pink salt
8g or more active dry yeast
2 cups water
1 cup full-fat coconut milk
Fine yellow cornmeal, for sprinkling or beet powder tp make hearts
4 cups white bread flour, plus more for work surface and sprinkling
2 1/2 tsp. pink salt
8g or more active dry yeast
2 cups water
1 cup full-fat coconut milk
Fine yellow cornmeal, for sprinkling or beet powder tp make hearts
Stir together flour, salt, and yeast in a large bowl.
Add water and coconut milk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead.
Cover the bowl tightly with plastic wrap or a damp towel; let stand at room temperature until it’s bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours.
Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from the surface into the dough as possible, shape it into a taut ball by folding edges toward the middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. Turn the dough seam side down on a clean (not floured) work surface.
Cut out some hearts on parchment paper, place the sheet on the bread (brush the top with coconut oil), and sprinkle the top with beet or berry powder or corn flour.
Preheat oven to 230 degrees Celsius, place a cast-iron Dutch oven with a lid in oven to preheat about 20 minutes.
Remove the hot Dutch oven from the oven. Reduce oven temperature to 200 degrees Celsius. Bake, covered until the loaf has increased in volume, about 35 minutes. Remove lid. Continue baking until the loaf is slightly brown. Transfer to a wire rack; cool for 1 hour.
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