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SD 100% WW banana sandwich loaf - still not the quick kind

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txfarmer's picture
txfarmer

SD 100% WW banana sandwich loaf - still not the quick kind

Another soft SD 100% whole wheat sandwich loaf from me - these are our favorite breakfast item. The inspiration came from the super light banana sandwich bread in Rose Levy Beranbaum's "Bread Bible" (Farine adapted it into a free form loaf with great scoring pattern here, she also has the original formula there), I replaced all of the flour with KAF ww, dry yeast with sourdough starter, and changed fermentation schedule accordingly. Sticking to the method of intensive kneading + long cold fermentation, it was another soft, tall, flavorful ww loaf.

 

Sourdough 100% Whole Wheat Banana Sandwich Bread

Note: 15% of the flour is in levain

Note: total flour is 420g, fit a my Chinese small-ish pullman pan (shown in picture), for US 8X4 loaf pan, I would suggest 455g of flour.

 

- levain

ww starter (100%), 18g

milk, 29g

ww bread flour, 54g

1. Mix and let fermentation at room temp (73F) for 12 hours.

 

- final dough

ww flour, 357g (I used KAF)

banana puree, 168g

honey, 29g

water, 130g

butter, 29g, softened

milk powder, 29g

salt, 8g

all levain

2. Mix together everything but butter, autolyse for 40-60min. Add butter, Knead until the dough is very developed. This intensive kneading is the key to a soft crumb, and proper volume. The windowpane will be thin and speckled with bran grains, but NOT as strong as one would get form a white flour dough. For more info on intensive kneading, see here.

3. Rise at room temp (74F) for 2 hours. Punch down, put in fridge overnight.

4. Take out dough, punch down, divide and rest for one hour.

5. Shape into sandwich loaves, the goal here is to get rid of all air bubles in the dough, and shape them very tightly and uniformly, this way the crumb of final breads would be even and velvety, with no unsightly holes. For different ways to shape (rolling once or twice, i.e. 3 piecing etc) see here.

6. Proof until the dough reaches one inch higher than the tin (for 8X4 inch tin), or 80% full (for pullman pan). About 5 hours at 74F.

9. Bake at 375F for 40-45min. Brush with butter when it's warm.

 

You can't really taste the banana, but it does soften the crumb and lends a very subtle sweetness. Perfect with some PB, one of my favorite SD 100% ww sandwich loaves so far.

 

Sending this to Yeastspotting.

Comments

RonRay's picture
RonRay

I just wish I could eat breads fast enough to try all of the great examples you keep posting LOL

This certainly looks like another winner.

Update: Neither of the two links - this being the first  "For more info on intensive kneading, see here."

worked for me. They returned me to the top of the posting only...?  I had the same sort of problems two days ago and mentioned it to Floydm.

Ron

txfarmer's picture
txfarmer

Hey Ron, the links look correct to me. If you mouse over, or right click and do "copy link location", what URL do you actually get? It might be a browser/version issue.

RonRay's picture
RonRay

txfarmer, okay, if no one else reports a problem, it must me. But, I even right mouse-clicked and took [Open link in new window] and it did.... at this same posting, not a different one.

The problem that I had elsewhere, on TFL yesterday, wouldn't let a link to a posting of my own (on TFL) work either. If the recipient tried the link, they got an Oooops messages.

But, like I said, if no one esle has the problem, it must be me. So, in your case "No news, is good news" LOL. Sorry to bother you. <Blush>

Ron

txfarmer's picture
txfarmer

Not bothering at all, these softwares, they never work 100%. I should know, I write them. :P

Just for sanity's sake, the embedded links are these (try click on these, if it still doesn't work, then something is REALLY wrong):

http://www.farine-mc.com/2009/11/light-as-banana.html

http://www.thefreshloaf.com/node/23530/node/23530/node/20669/node/20669/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

RonRay's picture
RonRay

txfarmer, I use Firefox as mu default, browser. I just tried IE, and Chrome as well. The "Farine" worked on all 3, but the:

http://www.thefreshloaf.com/node/23530/node/23530/node/20669/node/20669/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

Fails on all 3 browsers, and returns me to the start of this posting. It has never managed to get me to the Pan de Mie posting.

I'd say that if it works for you and, no one else has problems, just forget it.... Perhaps, Verizon is playing games with me :(

Ron

Janetcook's picture
Janetcook

Links worked just fine here when I used them.....

Janet

Janetcook's picture
Janetcook

Thanks txfarmer for another one of your great ww 'soft' sandwich loaves....As I have told you before - these soft breads are the ones my daughter LOVES so I am always excited when you post yet another one for me to try out!

I have frozen bananas is the freezer just waiting to be used in a smoothie or in bread so I think....since I like baking bread more than making smoothies - they will be saved for this after I make a loaf that my son prefers....have to alternate between soft and hard to keep all content :-)

A question for you about this loaf and others you have posted.  I notice you always mention the amount of flour you use in the leaven as it relates % wise to the rest of your formula. ("Note 15% of the flour is in the leaven.")  Can you explain to me the significance of that since some do as you do and some simply list the total flour %?  

Thanks!

Janet

txfarmer's picture
txfarmer

Thanks Janet. The percent of flour in levain/preferment/poolish/biga/etc. serves as a good indication on how fast the final dough would rise, what the flavor would be like etc. From there on you would know how the dough would behave during fermentation and baking.

As in every other aspects of baking, people have different ways of doing things. I personally find it's the most consistent to list flour percentage, rather than "total levain weight is % of total flour" since it eliminates the variable of other ingredients in leavin.

Janetcook's picture
Janetcook

Thanks for the explanation.  Makes sense and does add more clarity when reading a formula. I just couldn't figure it out on my own.

Your loaf bumped the 'firm' lean loaf I was going to do for my son.  He will have to wait.  Leaven is 'feeding' and bananas are thawing and hopefully all will be ready for final dough some time tonight.....

Janet

Occabeka's picture
Occabeka

Txfarmer,

How much bulgur did you use?

Occa

txfarmer's picture
txfarmer

??? there's no bulgur in this.

gary.turner's picture
gary.turner

Quote:
2. Mix together everything but butter, autolyse for 40-60min. Add butter, Knead until the dough is very developed. This intensive kneading is the key to a soft crumb, and proper volume. The windowpane will be thin and speckled with bulgur grains, but NOT as strong as one would get form a white flour dough. For more info on intensive kneading, see here.
Underscore hi-lite added.

Perhaps you meant bran specks?

Now, to change the subject, I'm waiting for your shreddably  soft high-percentage rye sandwich bread. :)

cheers,

gary

txfarmer's picture
txfarmer

You are correct, it should've been bran specks. Hmmmm, soft rye sandwich bread, interesting....

Occabeka's picture
Occabeka

It was mentioned in the para about intensive kneading above.

Occa

 

txfarmer's picture
txfarmer

Sorry, a typo. Like Gary mentioned above, should've been bran grains. Corrected.

MrsW's picture
MrsW

Hi Tx, another magical loaf, made with my favorite grain! Looks glorious!

As you know i am not using starter at the moment, so i am guessing i can do this with levain and a pinch of yeast, ferment overnight, and then just add more yeast to the dough recipe?

Thanks.

txfarmer's picture
txfarmer

Sure it will work, but you might have to experiment with yeast amount and rising time yourself.

Virtus's picture
Virtus

Thank you very much for posting about the method to bake soft bread, using only sourdough! Really appreciate the time you've taken. One question, though, why do you use a 60% starter rather than your 100%?

Thanks again.

txfarmer's picture
txfarmer

A firm levain introduces more strength to the dough, with means a taller bread. More volume == softer and fluffier, which is what I want.

Virtus's picture
Virtus

Thank you very much for answering so quickly. You are right. I started a recipe yesterday, using your guidelines and baked it today. It was taller than I expected! Thanks again for your informative updates, I look forward to them!

kazz_42's picture
kazz_42

Hi Tx,  I love your recipes ive tried quite a few of the artisan ones and they have been auwsome, but i do also like soft breads and i dont have a sourdough recipe yet, i tried your SD shreddibly soft recipe and it just wouldnt rise was very dense, and then i tried the 100% ww loaf with bulgar it was a little lighter but still dense and today i made the banana loaf it has turned out the best yet. I didnt refrigerate it i just went straight to shaping the three loafs in one loaf pan and i let it proof for 5.5 hours until doubled and put it into the oven, but i didnt get hardly any oven spring could this be that i didnt knead it long enough? i thought i had the gluten fully developed. Could my problem be that i am using home milled ww flour.

Kristen

txfarmer's picture
txfarmer

Could be many reasons: home milled ww flour may not have enough gluten, not kneaded enough, proofed too long, etc.

kazz_42's picture
kazz_42

I added a tablespoon of vital wheat gluten and with the banana loaf i substituted some of the whole wheat with AP flour i proofed it till it was visually doubled maybe it was to much. I am worried when im kneading that i will over knead it. I tried the banana loaf last night and it was the best yet but it was still dense, definitely not shreddibly soft.

Thankyou