The Fresh Loaf

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090512 100% White Whole Wheat Banana Sandwich Bread - Water Roux Starter

Yippee's picture
Yippee

090512 100% White Whole Wheat Banana Sandwich Bread - Water Roux Starter

Adapted from a friend's home recipe, made with mashed bananas.  Very moist and light interior. 

Used Trader Joe's white whole wheat flour for the first time.  Couldn't tell the difference between KA and TJ flours.

KA $5.99, TJ $2.99.

 

090515 follow-up observation:

This sandwich loaf was still extremely pillowy soft (without toasting) 4 days after it was baked. This was the most long lasting softness I've ever experienced among all the sandwich loaves I've baked.  Must be the enzymes in the banana doing the trick.   No more report on this loaf since the last slice was gone.   

 

http://www.flickr.com/photos/33569048@N05/sets/72157617984673373/

 

 

100% White Whole Wheat Banana Sandwich Bread    
The use of mashed banana significantly extends the keeping time of the loaf    
       
       
Adapted From KO's home recipe      
       
       
Water Roux Starter      
       
any amount is fine as long as bread flour (or whole wheat flour to make 100% WW) 50 g
the 1:5 ratio is followed water  250 g
       
  Whisk both until well mixed    
  Heat it up on stove, keep stirring     
  until temperature reaches 65 C or 149 F    
  (Yippee uses the microwave, about 4 minutes, stir halfway.)     
  (Final product should leave a trail when stirred.)    
  Put a plastic wrap directly on top to prevent forming a 'skin'.    
  Must be cooled to at least room temperature before use.    
  Refrigerate up to 3 days.      
  Do not use if turns grey.    
       
       
Makes 1 twin loaf (530g) plus about 4 - 5 rolls at 60g each    
       
A. whole wheat flour 332 g
  sugar  50 g
  salt 1 / 2 tsp
  yeast 8 g
  vital wheat gluten 2 1/4 TBS
B. whole eggs + milk  137 g
  water roux starter 106 g
  mashed ripe banana 50 g
C. unsalted butter 25 g
       
Knead: Combine A. and B. until a ball is formed.  Adjust by adding either flour or water 
  in small increments (1tsp ) to form the dough    
  Add C. and knead until the dough passes the windowpane test.  
       
1st Fermentation: About 40 minutes at 28 C or 82.4 F, 75% humidity    
       
Divide:  265g x 2 for the twin loaf, rest for rolls     
       
Relax: 15 minutes at room temperature    
       
Shape: twin loaf:    
  Deflate    
  Roll into an oval    
  With the long side facing you:    
  Fold 1/3 from top to bottom, press to seal    
  Fold 1/3 from bottom to top, press to seal    
  Turn seam side down    
  Roll and elongate the dough to about 30cm or 12 "     
  Upside down and roll into a cylindrical shape    
  Seam side down, into the loaf pan    
       
Final Proof: About 40 minutes at 38 C or 100.4 F, 85% humidity     
       
Bake: 350 F, 35-40 minutes    
  (Yippee applies whole egg wash before baking)    

Comments

Stephanie Brim's picture
Stephanie Brim

We don't have those in Iowa. We're supposed to be getting a Whole Foods in our largest city, but it hasn't happened yet. I'm actually very jealous of all you people with Trader Joe's access because I've heard so many great things about their stuff.

Paddyscake's picture
Paddyscake

and the recipe sounds intriguing. My husband is a PB & J nut and I bet this would make a great sandwich. Would you share the recipe?

PS : Love your avatar..who is the cutie?

Betty

 

Yippee's picture
Yippee

Enjoy!

Yippee

Paddyscake's picture
Paddyscake

Betty

althetrainer's picture
althetrainer

I got curious so gave this one a go today.  I tried to follow your steps as close as possible.  I used WW for the water roux starter; I didn't have any unsalted butter so I used Becel.  Instead of milk I used whey from my milk kefir.  That made a difference when it came to the moisture in the dough.  I had to add additonal 3-1/2 T of WW flour to make a dough that was tacky but not sticky.  Just for the heck of it I thought I would add sesame to the loaf.  The loaf turned out good but heavier than my regular sandwich breads.  It's pretty sweet so will be used for toast with my strawberry jam.  Lovey  bread!  Thanks Yippee!

Yippee's picture
Yippee

althetrainer:

You're welcome. I'm glad that you've explored another new recipe.  Sometimes it takes a lot of courage to try something you're not familiar with.  I hope this will add another healthy and delicious variation to your choice of breads for your family.

Next time, you may hold back a portion of the whey and add it gradually as the dough is kneaded.  Stop when the dough has reached the consistency you think is right. By doing it this way, you may avoid adding extra flour.

You may also decrease the amount of sugar used if hubby doesn't like it sweet.  I up the sugar to cover up the bitter after taste. 

Last but not least, was this loaf dense or it's just heavy in weight? Try holding back the liquid as I suggested above.  Hope it will turn out even better next time. To me, this was THE most airy and fluffy toast loaf I've ever made.

 

Yippee