The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grilled Plantain Sourdough

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isand66's picture
isand66

Grilled Plantain Sourdough

  A couple of nights ago I grilled some ripe plantains brushed with some olive oil and sprinkled with some cinnamon sugar.  As you can imagine it tasted amazing and I could have eaten the whole thing all by itself.  Luckily I managed a small amount of self-control and saved enough to use in a bread.

I have made a plantain bread in the past, but this time I used a completely different flour mix and ingredient list and I have to say it couldn't have come out any better.

I used the 36 hour technique which I recently posted about last week and it delivered again with a moist, open crumb and crusty crust.  I added some Greek Yogurt which really upped the hydration although it is not indicated as such in my formula below.  This dough was very wet and was not easy to handle when shaping.  To make matters worse, I baked this today while working and forgot to add extra flour to my bakers linen and ended up with some stickiness issues.  I should know better, but in the end the bread came out great anyway.

I also used some walnut oil to add a hint of nuttiness to the final bread.

I hope you give this one a try and I am sure you will love it.

Closeup1

Plantain-36-Hour-Sourdough

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Directions

 Starter

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

 Main Dough

Mix the flours, yogurt and the buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the plantains and mix for another minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, oil and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-30 hours.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before. (I used my proofer set at 83 degrees for 2 hours).

Risen

Next, shape as desired.  I made 2 loaves and placed them on my bakers linen.

Let it sit at room temperature for 1.5 to 2 hours.

When the dough is ready to bake, score as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   When the loaves are nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

Crumb1

Crumbcloseup

Hydrangia

 

Comments

SylviaH's picture
SylviaH

How delicious sounding baked into your sourdough bread.  I love buttermilk baked into just about anything.  

You have a lovely crumb and I see some plaintain.  I can just imagin it toasted with cinnamon/sugar/butter. 

I don't how you managed to not devour them all with the lovely cinnamon and sugar topping.  

Brings back memories of my first time eating them.  A Cuban girlfriend showed me how the Cuban's prepared them for some sweet eating and they were served alongside a cuban sandwich.   Also, to let them go black..that was a new one for me.  Not really a banana are they?

Sylvia

 

isand66's picture
isand66

Thank you Sylvia.  This one came out tasty and your right plantains are hard to resist.

Regards.Ian

dabrownman's picture
dabrownman

bread we would bake on Friday.  it won't be this one but it will have buttermilk or Greek yogurt in it.  I'm guessing it will be the G. yogurt since we just made a bunch of it and the buttermilk is outdated:-)

We really like tostones, what Brownman doesn't?  So Lucy will have to get them into bread sometime.  Your version looks great on the outside, with a glossy, moist, open crumb to boot. So does the buttermilk and yogurt make for a more sour bread like yogurt whey does?  I'm thinking this has to be a very sour bread especially with such a long retard.

Love those blue flowers too.  It's only warming up from 107 F today to 113 F tomorrow so we can hit a nice roiund 118 F on Friday.  Monsoon can't come soon enough.  I'm thinking about making some flat bread on Friday and just throw the dough out on asphalt street to bake on Friday afternoon.

Happy baking

isand66's picture
isand66

Thanks DA.

i wouldn't say this was as sour as you would think but I will have to see today if that changes after sitting a day.

i have to say the combo of yogurt and buttermilk and plantains did make for a wonderfully moist and tasty bread.  

i like your flat bread idea.  We finally had a few days in a row with 90 degrees but now it's back to 80 and rainy.

Look forward to your next bake.

Regarss

Ian

isand66's picture
isand66

It is much more sour and you can really taste the plantains now the second day.  If I wasn't trying to lose some weiight I would eat half the loaf for breakfast ;).

Mebake's picture
Mebake

I've never heard of Plantain before. Now that i know what they are, i'm curious about them. Really delicious looking bread, with a beautiful flavor packed crust. Well done!

So, they stuck to that lovely couche of yours? Working from home isn't as easy as sounds :)

-Khalid

isand66's picture
isand66

Thanks Khalid.

Appreciate your comments.  I hope you can try plantains one of these days.

Regards

Ian

evonlim's picture
evonlim

could't agree more with everyone, great bake. plantain tend to soften and lighten the dough. beautiful crumb.. what beer and cheese did you add to the dough? can't see any in your formula. must be a good sour in this method with the high ratio of starter in this formula plus long hours fermentation.

i was actually looking out for your raspberry n blueberry bake lol... 

lovely blue hydrangea :) thanks for the pictures

evon

isand66's picture
isand66

Thank you Evon.

I'm sorry for the confusion.  I forgot to delete the beer and cheese mention.  Will do that later as it was left over from another post.

Sorry I disappointed you about the blueberry and raspberry breads :).  Soon, I promise!

You would enjoy this one I'm sure.

Regards,

Ian

isand66's picture
isand66

Just fixed the post.

Thanks

Ian