Sourdough Thai Pandan Coconut and Sesame Bread

Name: Sourdough Thai Pandan Coconut and Sesame Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 150 g active sourdough starter (fed 4–6 hours prior, bubbly), at room temperature, active and bubbly; 450 g bread flour; 150 ml unsweetened coconut milk (full-fat canned), stirred to combine (do not separate the cream from liquid); 1 tbsp (15 ml) pandan extract (or pandan paste); 10 g fine sea salt; 25 g caster sugar; 100 ml lukewarm water (75–80°F / 24–27°C); 50 g white sesame seeds; 30 g unsweetened shredded coconut (optional)

From the MyKitchenBank Kitchen

A sophisticated fusion bread that merges sourdough's tangy complexity with Thai aromatic pandan and creamy coconut. The dough incorporates coconut milk and pandan extract for delicate fragrance and pale green color, while sesame seeds add nutty crunch and visual interest. The result is a tender, slightly sweet crumb with subtle Thai flavor notes—perfect sliced for breakfast or toasted alongside curries. This bread requires advance planning for the sourdough starter but rewards with sophisticated flavor and beautiful presentation.

Prep: 30 min
Cook: 35 min
Wait: 10 hr 45 min
Total: 11 hr 50 min
Makes: 1 loaf (12–14 slices)

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Ingredients

1 servings

Dough
150 g active sourdough starter (fed 4–6 hours prior, bubbly), at room temperature, active and bubbly
450 g bread flour
150 ml unsweetened coconut milk (full-fat canned), stirred to combine (do not separate the cream from liquid)
1 tbsp (15 ml) pandan extract (or pandan paste)
10 g fine sea salt
25 g caster sugar
100 ml lukewarm water (75–80°F / 24–27°C)
Topping
50 g white sesame seeds
30 g unsweetened shredded coconut (optional)

Equipment (8)

Large mixing bowl (4–5 quart / 4–5 L)
Stand mixer with dough hook (recommended) or mixing by hand
Dutch oven or covered baking vessel (at least 4 quart / 4 L capacity)
Kitchen scale (recommended for accuracy)
Bench scraper
Instant-read thermometer
Banneton or round 10-inch (25 cm) proofing basket (optional but helpful)
Linen towel or plastic cover

Steps

Before you start

Ensure your sourdough starter is active and bubbly (fed 4–6 hours prior)
Have all ingredients at room temperature (68–72°F / 20–22°C)
Clear 10–11 hours for the full fermentation timeline over two days
Read through the timeline before starting—this is a two-day project

1
Mix the dough (Day 1)
- In a large mixing bowl, combine the active sourdough starter (150 g), bread flour (450 g), coconut milk (150 ml), pandan extract (1 tbsp), and lukewarm water (100 ml).
- Using a stand mixer with the dough hook on low speed, or by hand with a sturdy spoon, mix until all flour is hydrated and no dry streaks remain (about 5–7 minutes of mixing).
- The dough will be shaggy and slightly wetter than typical sourdough due to the coconut milk.
- Stop mixing when everything is just combined.
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Ready when: No visible dry flour remains and dough appears shaggy and cohesive
Tip: Do not skip the autolyse rest; it improves gluten development and dough extensibility. Pandan extract should distribute evenly—if using paste, mix longer or warm slightly to incorporate.
2
Add salt and knead (Day 1)
- After the 30-minute rest, sprinkle the fine sea salt (10 g) and caster sugar (25 g) over the dough.
- Using the stand mixer on low speed, or by hand using the pincer method (pinching the dough up the sides and folding it into the center), incorporate the salt and sugar fully.
- This should take 5–8 minutes.
- The dough will initially feel stiff, then gradually relax and become smooth.
- You are aiming for a soft, elastic dough that holds together but is still slightly tacky.
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Ready when: Dough feels smooth, elastic, and slightly tacky; it stretches without tearing when gently pulled
Tip: If the dough feels too sticky after 5 minutes of kneading, resist adding flour—sourdough with coconut milk naturally feels wetter. Continue kneading; it will firm up.
3
Bulk fermentation (Day 1)
- Transfer the dough to a lightly oiled bowl (or leave it in the mixing bowl, rinsed).
- Cover with a damp kitchen towel or plastic wrap.
- Let it rest at room temperature (68–72°F / 20–22°C) for 4–5 hours.
- During this time, perform 4–5 sets of stretch-and-folds at roughly 30-minute intervals for the first 2 hours: wet your hand, grab one side of the dough, stretch it up and fold it over the top, rotate the bowl 90°, and repeat four times.
- After 2 hours, stop stretching and let it rise undisturbed.
- The dough should increase in volume by 50–75% and feel airy with visible bubbles on the surface.
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Ready when: Dough has increased 50–75% in volume, feels airy, and shows bubble activity; a poke leaves a slow-spring indent
Tip: Stretch-and-folds are essential with this wetter dough—they build strength without aggressive kneading. If your kitchen is cool (below 68°F / 20°C), add 30 minutes to bulk time.
4
Shape and proof (Day 1 evening)
- Turn the dough out onto a lightly floured surface.
- Gently shape it into a round by folding the edges toward the center, then flip it seam-side down.
- Using a bench scraper, drag the dough toward you several times to create surface tension and tension.
- Place the dough seam-side up in a banneton or a round bowl lined with a flour-dusted towel.
- Cover loosely with plastic wrap and place in the refrigerator for at least 12 hours (or up to 16 hours).
- Cold fermentation develops flavor and makes the dough easier to score.
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Ready when: Dough is shaped, seam-side up, and ready for the fridge
Tip: The cold fermentation overnight is crucial for sourdough flavor. Do not skip this step. If you prefer, you can also use a same-day approach: after shaping, let it proof at room temperature for 3–4 hours instead of chilling.
5
Preheat oven and prepare (Day 2)Oven 500°F / 260°C
- On baking day, position your oven rack to the lower-middle position and place a Dutch oven (or covered baking vessel) inside.
- Preheat to 500°F (260°C) for at least 30 minutes.
- The vessel must be very hot.
- Toast the sesame seeds (50 g) in a dry skillet over medium heat, shaking occasionally, for 3–4 minutes until fragrant and lightly golden.
- Set aside.
- If using shredded coconut (30 g), toast it separately in the same skillet for 2–3 minutes until golden, watching carefully as it burns easily.
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Ready when: Oven reaches 500°F (260°C); Dutch oven is very hot
Tip: Toasting sesame seeds and coconut brings out their oils and nutty flavor. Watch coconut closely—it goes from golden to burnt in seconds.
6
Score and load (Day 2)Oven 500°F / 260°C
- Remove the dough from the fridge.
- It should have expanded slightly and feel cold and firm.
- Turn it out onto a piece of parchment paper.
- Using a sharp lame or bread knife, score the top with one long slash (about ¼-inch / 0.5 cm deep) or an artistic cross pattern—this controls how the bread expands and creates an attractive ear.
- Working quickly, open the hot Dutch oven, carefully place the parchment with dough inside, and cover with the lid.
- The dough transfers directly in the parchment.
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Ready when: Dough is scored and loaded into the hot Dutch oven
Tip: Score decisively and quickly—hesitation results in a jagged cut. The score guides steam and oven spring. If scoring seems daunting, a single long slash works beautifully.
7
Bake covered (Day 2)Oven 500°F / 260°C
- Bake covered at 500°F (260°C) for 20 minutes.
- The Dutch oven traps steam, which creates the characteristic sourdough crust and promotes oven spring (the rapid rise in the first moments of baking).
- Do not open the door during this time.
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Ready when: Bread has risen dramatically and the lid shows condensation on the inside
Tip: Resist the urge to peek; opening the lid releases steam and deflates the bread. If the parchment's edges brown too quickly, tuck them under the loaf.
8
Remove lid and top (Day 2)Oven 475°F / 245°C
- Carefully remove the Dutch oven lid (be cautious of the hot steam).
- The bread should have visibly expanded.
- Lower the oven temperature to 475°F (245°C).
- Brush or spray the top of the loaf very lightly with water (this helps seeds adhere).
- Sprinkle the toasted sesame seeds (50 g) evenly over the top, pressing gently so they stick.
- If using toasted coconut, scatter it among the sesame seeds.
- Return the bread to the oven, uncovered, on the same rack.
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Ready when: Sesame and coconut topping is in place on a partially baked loaf
Tip: A light spray of water acts as glue for the seeds without making the crust soggy. Work quickly to avoid heat loss when the lid is off.
9
Bake uncovered and finish (Day 2)Oven 475°F / 245°C
- Bake uncovered at 475°F (245°C) for 15 minutes.
- The bread should continue to color and the sesame seeds should turn light golden.
- After 15 minutes, check the internal temperature: insert an instant-read thermometer into the bottom or thickest part of the loaf—it should read 205–210°F (96–99°C).
- If it has not reached 205°F, bake for another 3–5 minutes and check again.
- The crust should be deep golden brown, not pale.
- The smell should be nutty, sweet (from the coconut and sugar), and pleasantly sour.
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Ready when: Internal temperature reads 205–210°F (96–99°C); crust is deep golden brown and sesame is light golden
Tip: Every oven is different—if your loaf is browning too fast, lower the temperature to 450°F (232°C). The internal temperature is the most reliable doneness indicator.
10
Cool completely
- Remove the bread from the oven and let it rest in the Dutch oven for 5 minutes.
- Then transfer it to a wire rack and cool completely at room temperature for at least 2 hours (ideally 3 hours) before slicing.
- As the bread cools, the crumb structure sets and the flavor matures.
- Do not slice into a warm loaf—it will gum up.
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Ready when: Loaf is cool to the touch and sounds hollow when tapped on the bottom
Tip: Cooling time is non-negotiable for sourdough—it completes the baking process. A loaf sliced while warm will be gummy in the center.

Good to know

Tips

Use an active sourdough starter: feed it 4–6 hours before mixing so it is bubbly and at its peak. A sluggish starter will extend fermentation times significantly or produce a dense loaf.
Keep dough temperature in mind: aim for a dough temperature of 75–78°F (24–26°C) after mixing by adjusting water temperature. Use an instant-read thermometer to check dough temperature after mixing. This ensures fermentation happens on schedule.
Cold fermentation is your friend: the overnight chill develops flavor, makes shaping easier, and allows for flexible baking timing. You can bake anytime in the 12–24 hour window.
Pandan extract (liquid) is preferred over pandan paste for even color distribution. If using paste, warm it slightly or mix it with the coconut milk first. Pandan is available at Asian grocers and online; it is essential to the bread's character.

Make ahead

This bread is designed as a two-day project. Mix and bulk ferment on Day 1, then cold-ferment overnight in the fridge (12–16 hours). Bake on Day 2 morning or afternoon. You can also extend the cold fermentation to 24 hours for deeper flavor, though 12–16 hours is optimal.

Storage & reheating

Room temperature (24–48 hours): Store in a paper bag or linen bread bag to maintain crispness of the crust. Wrap well to slow staling. | Refrigerator (3–4 days): Wrap tightly in plastic or store in an airtight container. Slice and toast before serving to revive crispness. | Freezer (up to 3 months): Slice the cooled loaf, wrap slices individually in plastic wrap, and place in a freezer bag. Toast slices directly from frozen for breakfast. | Reheating: Wrap the whole loaf loosely in foil and warm in a 350°F (175°C) oven for 15–20 minutes until the interior is warm but the crust remains crisp.

Substitutions

pandan extract (or pandan paste) → ½ tsp ground cardamom plus ¼ tsp vanilla extract. You will lose the distinctive pale green color and Thai aromatic quality, but the bread will still be flavorful with warming spice notes. Adjust to taste.
unsweetened coconut milk (full-fat canned) → 150 ml whole milk or oat milk mixed with 1 tbsp melted coconut oil. The bread will be less creamy and coconutty, but still tender. The fat content is important for a moist crumb.
white sesame seeds → 50 g mixed seeds (pumpkin, sunflower, or black sesame). Different seeds will change the appearance and flavor slightly, but offer similar nutty crunch and visual interest.
caster sugar → 25 g honey or agave nectar (reduce slightly because these are sweeter and wetter). Liquid sweeteners will add moisture; reduce coconut milk by 1 tbsp if substituting. The bread will brown more quickly, so watch the last bake time closely.