I have some news for you… I am moving to Hawaii! My family was offered a position caring for a Macadamia Nut farm and we thought that was too good of a chance to pass up, especially since my husband will be laid off in three weeks.
We thought we would give it a try and see if the lifestyle fits us. I have had visions of coconut cream rolls, papaya doughnuts, macadamia nut studded boules, kiwi muffins, etc.. etc all sourdough of course!
Anyway, I thought I would post my Hawaiian Sourdough recipe. It was part of the Special Recipes collection and has been revised and updated for my upcoming book. I made up two loaves of this bread in the afternoon and it did not last through the end of the day.
This recipe will make about four pounds of pineapple sweet dough,it is a sticky dough. Use half All Purpose flour for extra softness of the bread. This recipe will make two large Hawaiian Rolls weighing about 2 lbs / 907 g each.
Use a 20 oz can of crushed pineapple. Drain the juice you need for the pineapple juice measurement. Then using a slotted spoon, take out what you need for the crushed pineapple. The leftover pineapple and juice will be used for the topping.
In the morning, add to your mixer:
Volume 2 loaves
Standard 2 loaves
Metric 2 loaves
|Starter @ 166%|
|Crushed Pineapple somewhat drained|
|Whole Wheat Flour|
|Bread/All Purpose Flour|
5 ¾ cups
1 lbs 9.8 oz
|Salt (add after autolyse)|
|Total Dough Weight|
4 lb 4.3 oz
4 lb 4.3 oz
|Total Flour Weight|
2 lb 2.0 oz
2 lb 2.0 oz
|Total Water Weight (hydration)|
1 lb 7.1 oz
1 lb 7.1 oz
Mix together the ingredients on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to rest for 20 minutes.
After resting, add the salt and mix the dough for another five minutes, and put the dough into a folding trough or large container and bulk ferment the dough in a warm place for 6 hours. Fold the dough once an hour. Make your Pineapple topping during bulk fermentation time (see below).
After bulk fermentation, divide the dough into two pieces. Use a greased 8 “flat round baking dish and place one piece of the dough into each dish. Bring the dough up from the sides and pinch into a boule shape, then spoon the topping over the two breads.
Allow the dough to proof for about two hours in a warm place 70-80F /21-26C until the dough is almost doubled and puffy looking. Bake at 400F/204C degrees for up to 50 minutes (small loaves will take less time). Turn the bread a couple of times for even browning during baking. The center of the dough should register about 195F/90C – 200F/93C on instant thermometer when done.
Rest of Pineapple and juice in can
1 packed cup
1 ½ teasp
For the Pineapple topping, add all above ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. Boil for one minute and then take off heat. Cool before using.
This Hawaiian Sourdough is somewhat like a cake. The crushed pineapple, the juice and the mashed potatoes keep it soft and moist.
You might notice some changes to my sourdough site northwestsourdough.com . As we pack and get ready to move, I will be taking down my sourdough store. For now I will be focusing on my Hawaiian adventure (who knows maybe I can figure out how to build a volcanic stone bread oven), and posting on my new experiences as well as any new sourdough recipes I can come up with. It may take me a little while to get my computer set up and connected, but as soon as I can I will be back, posting pictures and sharing my new adventures.
This recipe will be submitted to yeastspotting, if you haven’t checked it out, you really should do so!