This is a weird experiment and the taste is questionable. However, I managed to somehow make the bread overcoming some difficulties. If anyone has experience making something similar (i.e. using fruit as a substitute for water) , I would appreciate any help making something better the next time…
Papaya is made of 90% water and I wanted to use it as the only source of water. I aimed at a 71% hydration bread and therefore used the following ingredients:
500 gram bread flour
395 gram papaya pureed in a food processor (equivalent to 354 gram water plus some solids)
10 gram salt
2 gram instant yeast
20 gram water for adjustment
After initial mix (adding the adjustment water near the end), the dough was pliable and strong. Half an hour later, doing few folds and Rubaud stretches, the gluten was already nicely developed and the dough was springy. However, half an hour later, the gluten lost its strength and the dough became sticky and impossible to handle. My guess is that it took the papaya’s enzymes time but eventually they digested the wheat to some degree – just a guess. Since I could not do any more folds, I greased a glass pan, added the dough and let it sit, and the dough actually inflated over 2 hours. I baked at 375F for an hour, assuming this is a better temperature due to the sugar content of the papaya. There was a marginal oven spring since the dough did not have a proper structure.
My understanding from this experiment is that it is definitely possible to replace much of the water content with pureed fruit, however, you have to know the reaction of flour to any specific fruit and have a proper backing strategy. For the papaya, I would more vigorously develop the dough right at mixing, avoid any follow up folds and put the dough in a pan immediately after mixing.
Any idea for a better workable process?
Papaya has an enzyme called papain which breaks down gluten. I think that the way it works is that it surrounds and bonds to the gliadin and prevents rebonding to the glutenin. Either way, it is a bad mix with wheat if there is a high percentage. I can review my books to give you a better idea of limits or which other fruits would work fine if you would like. If memory serves, pineapple has a similar effect as papaya.
As a side note, papain is a main ingredient for some new supplements for celiacs. In ideal cases, the papain surrounds the gliadin and renders it inert as a celiac trigger. The use is for incidental gluten consumption due to cross contamination, etc.
This is very interesting, thank you for the information Michael. It is almost comical that the one fruit I decided to try is a sworn enemy of gluten…the combination of tastes did not work well but I would like to find another fruit to add to bread.
....you boil and cool the papaya purée first? Or grate a lime and also boil the lime juice with the papaya.
just found this handy link.... https://www.thespruceeats.com/fruit-flavor-combinations-for-cocktails-760298
As I suspected black pepper might be an interesting addition to papaya along with lime. Mash some up heat, cool and try things together varying the amounts. Scroll down the page to papaya after looking at banana (can give more nutty tones when combined with nutmeg) just to give you ideas. If you live in a country with lots of papaya, find a way to use them in baking. Go for it!