Source: Delectable Deliciousness
Coconut Chocolate No-Knead Bread
adapted from My Bread by Jim Lahey
280 grams bread flour (all purpose works fine as well)
100 grams large flake unsweetened coconut
150 grams bittersweet chocolate chunks
4 grams salt
1/4 teaspoon instant yeast
280 grams room temp water
1. Combine your ingredients in a large bowl and mix well. Cover and let sit for at least 12 hours and up to 18 (longer would probably be okay too).
2. Turn dough out onto a well floured surface and shape into a round boule. Lightly grease a large bowl and place a long strip of parchment a few inches wide in the bottom. Place dough ball on top of parchment strip. Cover with a towel and let rise for at least 1 hour and up to 2 hours.
3. 30 minutes before the end of the second rise, preheat your oven to 450 F with your dutch oven inside (any large baking vessel with a lid will work too).
4. Gently lift your dough using the parchment as handles and place into your pre-heated dutch oven and put the lid on. Bake for 30 minutes. Remove lid and bake for another 15-20, depending on how dark you prefer your crust.