Since my KA is out of order at this moment. I still want to make some bread for my boys. (The little one wants to have French toast everyday!!!) actually it's not to hard to manage the dough... It just requires more time and strength!!! A hard work added to a house wife's list><"... Good thing, it's done and still reached to my satisfaction!!
the poolish (270g water, 30g honey, 2g yeast and 250g bread flour and 50g whole wheat)
the dough: 300g bread flour, 20 sugar, 8g sea salt, 3g yeast, 80g mashed banana, 20g of cold milk, and 30g of butter- no salt.
baking pan: same big as the pervious one.
30 mins autolyse
1000+ kneadings by hand until passing the windowpane test
1.5 hours fermentation (plus flip over when 1 hour passes)
2 times shaping dough restings
oven: 340F 38mins and extra 2 mins staying at the oven after turns off.