More bread than banana, this one. It contains a bit of everything in terms of the flour, dark rye, whole spelt and whole wheat. The banana flavour is very subtle.
Being so soft and moist from the fruit, it did not keep its shape and spread out a bit. From one of my favourite bread blogs https://www.ploetzblog.de/2015/12/19/bananenbrot/
If you are an Elvis fan, you will enjoy it with peanut butter.
- Anne-Marie B's Blog
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Looks great! I've never seen a yeasted/sourdough banana bread before, is the texture like bread or more like a yeasted cake? Either way, it's probably awesome toasted with peanut butter and more banana. Happy Baking!
Hi Jenny, this is not at all like a cake. It is a bread and not sweet either.
accounts for most of the water in the dough. Bananas must be about 80% water so this is 75% hydration or so. I like to hold back some of the water until I get a feel for this kind of dough during the 2nd set of slap and folds so see if any hydration changes are necessary. I just call it double hydration if more water is needed:-) It spread a bit but if it tastes good then no harm no foul! Lutz is one of the best bread bloggers. I winder when he will do this 3rd bread Olympics? The first 2 were fun.
Happy baking
It tastes great, but I will keep the hydration issue in mind next time. Thank you. In the future I may have to ask you to explain one of your recipes, which seemed to be way ahead of my breadbaking abilities/skills :)
A blogger who is no longer posting on TFL left a great piece on her adventures with bananas and sourdough.
You may want to check out her blogs which can all be found by searching her name: Shiao Ping in the search box. She has a multitude of formulas, too many for me to scroll through to send you directly to its page. All are detailed with what she learned while putting them together. Nice reads for those times you want to find something to inspire you to reach for a new level with you ingredients.
Enjoy
Janet
Thank you Janet, I will certainly have a look at her blogs.
Nice looking bake Anne-Marie. I agree with DA in that the bananas add a lot of water to the final dough. I keep a little sticky note attached to the top of my desk with different water contents and use this to adjust the total water in my formulas. For instance potatoes are around 81% water, honey 20%, whole eggs 76%, sweet potatoes 58%, ricotta cheese 72% etc.
In any case looks like you made a nice tasty loaf. I have used plantains in bread before which adds a whole other taste profile. If you liked the banana addition give plantains a try. Let me know and I will point you in the right direction to my post if you are interested.
Regards,
Ian