The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banana pain de mie-poolish and 100% handmade without mixer

  • Pin It
Fin fin's picture
Fin fin

Banana pain de mie-poolish and 100% handmade without mixer

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.

Comments

Janetcook's picture
Janetcook

I am impressed by the crumb you achieved with hand kneading!  Beautiful outcome :)

What does the banana add to this loaf?  I am assuming moisture and softness???  

Thanks for the post.

Take Care,

Janet

Fin fin's picture
Fin fin

Thanks Jane!

Yes! Without the mixer helping, it's really exhausted while kneading..(( I was trying to add the pictures of my red plams...hehe...)) however, it does  not so hard to handle... ((Kind of a workout to me><"...

For the banana, I always like my bread to have a slightly and not really noticeable frangrance of fruits.  It's not only keeping the softness but being healthier~. The poolish dough does a good job of holding the moisture^^.

Most of time, I use banana, apple or pear just see what I have on my counter^^~

Janetcook's picture
Janetcook

If you like adding fruit you might be interested in delving into yeast waters....another fun thing to try.

HERE is a great write up on them.  There are more too if it catches your fancy :)

Have Fun,

Janet

Fin fin's picture
Fin fin

Thank you, I will keep thaonion mind and do some research ^^~

Fin fin's picture
Fin fin

TypingTyping sometimes is a bit strange in this square ><

dabrownman's picture
dabrownman

very much.  The crust and crumb are perfect.  I think you could get there faster and with less effort by hand if you did Slap and Folds.  I'm with Janet. If you like the not quite sweet and fruity in bread, than YW is the way to go.  No chimerical yeast need either - and no sour results even though it is natural cultured yeast.

I've given the KA  a rest for all bread baking. 

Happy baking

jyslouey's picture
jyslouey

Can you pls let me know if the autolyse is for the main dough only or tog. with poolish after mixing?  Also what do you mean by  2 times shaping dough restings?

Usually after bulk fermentation, I would degas, divide andpre-shape, rest for 15 mins  and shape into two boules/logs to prove in the loaf to bake.  Maybe in your case you are adding an extra proof for a fluffier crumb?  If so can you pls advise how how long for this extra step.  Thank you very much.

Judy

Fin fin's picture
Fin fin

Judy;

Next time when I make the dough, I will take some pics to let you see^^~.  (My KA is still sick, I will still knead with both hands..><)

I always autolyse the dough after adding the poolish to the main dough and before the salt & yeast added in.

 

Fin fin's picture
Fin fin

The first 20 mins

 

Hi Judy, 

sorry, I've been busy for the kids.  Here are some pics of my extra proofing time of this type of bread I make.

ok, from the bottom to up (sorry, I don't really know why the order of pics would be ended up like this... And, dont want to upload them, again.  

from the bottom (covering with the plastic wrap), the first 20 mins.

The 1.5 circle----the second 20 mins

The top pic, 3 circle,---in the loft pan for until 75-80% full, then bake.

 

 

Mebake's picture
Mebake

YUM, YUM! this is the kind of bread my children crave.

well done!

Fin fin's picture
Fin fin

My kids always like this bread!!! And it's very functional for mom!!! ( sliced and top with Nutella /peanut butter or cheese & ham sandwich / French toast... Or even panini ~~

jyslouey's picture
jyslouey

Just a quick question, for the poolish, how long did you let it ferment, did you do this  overnite or a few grs in room temp?  I would really like  to give this a try.  Many thanks.

 

Judy

Fin fin's picture
Fin fin

you are welcome, Judy ^^~

summer time, 2~3 hours at room temp and then overnight 

winter time might need double time at room temp..:)))