Ube Coconut Dough Ingredients:

• 250g bread flour
• 165g lite coconut milk
• 50g ube halaya
• 2 tsp purple sweet potato powder
• 60g active bubbly starter
• 6g salt

Coffee Dough Ingredients:

• 250g bread flour
• 165g brewed coffee, cooled
• 60g active bubbly starter
• 6g salt

Inclusions:

• 60g toasted coconut flakes

Mix together coconut milk, ube halaya, purple sweet potato powder, and starter for the first dough. Then add flour. Mix with a spoon, and then by hand, until all flour is incorporated. Cover and set aside.

In a separate bowl, mix together the coffee and starter for the other dough. Then add the flour. Mix with a spoon, and then by hand, until all flour is incorporated. Cover and set aside.

Rest both doughs for 1 hour. While they are resting, weigh the salt into two small dishes and place near the dough bowls so you don’t forget to add it.

After 1 hour, add the salt to each dough and perform your first stretch and fold. Then perform 3 more folds, 30-45 minutes apart. These can be stretch and folds or coil folds depending on your preference.

Divide the coconut flakes, and add them to each dough during the 2nd and 3rd fold.

After the final fold, transfer the doughs to clear sided containers where you can track their rise. Let them continue bulk fermenting until they have risen by about 75%.

Lightly mist the counter and your hands with water, and dump the coffee dough onto the counter. Stretch it into a rectangle. Then dump the ube coconut dough onto the counter and stretch it into a rectangle. Layer the coffee dough rectangle over the ube dough. Roll it up into a dough log, then roll the log onto itself into a ball. Do a series of push and pulls while rotating with cupped hands around the dough to create surface tension.

Transfer seam up to a banneton or tea towel lined bowl dusted with rice flour. Cover and cold proof in fridge for up to 24 hours (I did overnight).

Preheat oven and Dutch oven to 450F. Once preheated, remove dough from fridge and flip onto parchment paper or a silicone bread sling. Dust with rice flour, score, and place into Dutch oven. Bake covered for 30 minutes. Then lower the temperature to 400F and continue baking uncovered for 20 minutes until internal temperature is 205-210. Cool completely before cutting.