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Alinea
1723 North Halsted
Chicago, IL
(312) 867-0110

Coconut Toast
Baker Michael Carroll of Alinea – Chicago, IL
Adapted by StarChefs.com
April 2009
Yield:3 small loafs or 1 large loaf

INGREDIENTS

334 grams (1 can) coconut milk
73 grams sugar
66 grams shredded coconut
13 grams fresh yeast
600 grams white flour
20 grams salt

METHOD

In a sauce pot, combine coconut milk, sugar and shredded coconut and heat to 160°F.  Puree in a Vita-Prep until smooth.  Allow to cool to 70°F.  In a mixing bowl, combine the coconut milk mixture, fresh yeast, and flour. Put the mixer on the lowest speed and mix for 1½ minutes. Scrape down the sides and add salt. Turn the mixer on the lowest speed for another 1½ minutes, then turn off and scrape the sides once more. Turn the mixer up to the next speed and mix for 4½ minutes. Place dough in a lightly oiled container and wrap tightly with plastic wrap. Allow to rise/ferment at room temperature for at least 2 hours (the dough should double in size). Turn dough out onto a clean work surface. Cut the dough into desired weights and shapes (loaves are recommended) and place on a baking tray lined with parchment paper sprayed with PAM. Cover with plastic wrap. Allow to rise a second time for at least one hour, or until the dough doubles in size. Bake in a 375°F oven until golden brown.


 
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