Coconut Milk Mango Loaf
Dough with a light coconut aroma plus scattered rum-soaked mango bits—just the right flavor. Please read the tips at the end before you start.
Ingredients
Steps
Preparation: To make rum-soaked dried mango: Soften the dried mango and cut into tiny pieces, then soak in the liquor.
Combine all dough ingredients except the butter and place them in the M6 stand mixer bowl. Set the timer to 12 minutes. Mix on low speed 1 or 2 for about 30 seconds, and once there is no dry flour, increase to speed 5–6 to knead. If the dough is very wet and sticky as shown, you can briefly increase to speed 7. PS: Beginners, remember to hold back some of the liquid at first so you can adjust as needed.
At about the 6-minute mark the dough will become less sticky. Add the softened butter and knead on speed 3 for about 1–2 minutes until the butter is fully incorporated.
As the butter is absorbed, gluten will gradually develop. Switch to speed 5–6 and continue kneading until full gluten development. The dough should stretch into a thin, almost transparent membrane with very good elasticity.
Add the soaked and well-drained dried mango, and knead on speed 1 for about 30 seconds until evenly distributed.
Shape the dough into a ball; the dough temperature should be around 26°C. Place it in a container and ferment at 28°C with 75% humidity for 60 minutes for the first rise.
Ferment at 28°C with 75% humidity for about 50 minutes, until the dough has expanded to about 2.5 times its original size.
Remove the fermented dough from the container.
Divide the dough carefully without pulling or tearing it; about 260 g per piece.
Round each piece into a ball and let rest at 28°C and 80% humidity for 20 minutes.
Take one relaxed dough piece and roll it out as shown, pressing out any air bubbles at the edges.
Flip it over, then fold the left and right sides toward the center so that each edge overlaps to about 1/3 of the width.
Gently roll it out a bit longer with a rolling pin.
Roll it up from top to bottom.
Repeat with all pieces and place them into the loaf molds.
Proof at about 32°C and 80% humidity until the dough rises to about 70% of the mold height. Gently press the surface with a fingertip; it should slowly spring back.
Bake in a convection oven preheated in advance at about 155°C for 22 minutes. For other oven types, use the temperature and time you normally use for toast of the same size as a reference.
Remove from the oven, tap the molds to release steam, then unmold.