Banana Soft Sourdough Bread

by - February 16, 2020







The pictures taken were on the next morning as the bread was baked at the evening.

Characteristic of bread:  The texture is soft, fluffy and moist on the first day.  However, it lost a little softness and moisture on the second day.  Subsequently,  become quite dry on the 4 or 5 days.   It is best to eat on the same day or toast it after second day.  There is a very slight mild sourness.  The banana aroma is not very strong.

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Banana Soft Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

Levain - 265g total (ratio 1:1:1):
89g sourdough starter (100% Hydration)
89g bread flour
89g water

Main Dough:
350g bread flour (I used high gluten Japanese Bread Flour)
20g brown sugar
20g honey
1 1/4 tsp salt
35g butter, room temperature
35g full cream milk
160g mashed banana

Utensil:
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)


METHOD:

Levain:
  1. Mix all ingredients in a jar and cover.
  2. Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
Main Dough:
  1. Put all ingredients, including the 265g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It will take several hours depend on how strong is your sourdough starter.  This one took about 6 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Fifteen minutes before baking, preheat the oven to 190 (top and bottom heat) or 170C (fan-forced).
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.

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