The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

090628 100% WWW Yin and Yang Banana Toast

  • Pin It
Yippee's picture
Yippee

090628 100% WWW Yin and Yang Banana Toast

I must confess this loaf is a mistake, but it is also the best sandwich loaf I've made so far.  It's fluffy, springy, and moist and 'pillowy' to touch; and it's wholesome - made with 100% white whole wheat.  Basically it has everything I've dreamed for in a sandwich loaf. 


It's an old formula adapted from a friend's home recipe, which originally calls for 64% hydration.  However, I did experiment with something new this time: the double hydration mixing technique, in which part of the liquid called for is reserved and added to the dough gradually in small increments after gluten has well developed initially through kneading.  


As I converted the original recipe into a formula using water roux starter, I forgot to account for the liquid component in the starter and accidentally added more liquid than I should.  This pushed the hydration of the dough up to 79%.  If I had not applied the double hydration technique, I may not have been able to incorporate all the liquid into the dough without ruining it.


This loaf turned out surprisingly good, since I did not realize in the first place my alteration to the formula. Now it has been four days, it still shows no signs of drying.  It springs right back when I bite into it and it still tastes very good without toasting.


This unexpected outcome has made me wonder if we up the hydration of our dough to the highest point it can withstand, will this produce a more fluffy loaf with extended shelf life?  Or other factors may kick in to interfere? Well, this question is too complex for a beginner to figure out.  Maybe you have the answer to it?


Here's my 'mistake':


http://www.flickr.com/photos/33569048@N05/sets/72157620566684609/


090709 follow up:


I tried 70% hydration, still moist afte 3 days, but starting to show some signs of drying.


will experiment with 75% hydration next.    


 



100% WWW Yin and Yang Banana Toast      
           
           
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)           
           
A.   whole wheat flour =           229 g
    sugar  =             30 g
    salt =            1.5 g
    yeast =               5 g
    vital wheat gluten =             15 g
B.   whole eggs and  milk combined =           132 g
    but weigh separately so you can hold back part of the milk      
     (eg. 20-30g) to add later       
    water roux starter =             72 g
    mashed ripe banana =             30 g
C.   unsalted butter =             15 g
D.   black and white sesame seeds, each on a plate = as much as needed
           
Knead: 1 Combine A. and B. knead until a ball is formed.  This time the dough      
    should be on the dry side, since part of the liquid is withheld      
  2 Add C as kneading continues      
  3 Then add the remaining milk reserved earlier in small increments, wait       
    until the previous addition is fully incorporated before adding again.      
    If your dough seems unwilling to take in more liquid, stop adding.       
           
1st Fermentation:   About 40 minutes at 28 C or 82.4 F      
           
Divide:    265g x 2 for the twin loaf      
           
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      
    Wet a napkin, put on a plate, roll the formed loaves on the wet napkin      
    Roll the moist loaves on the plates of sesame seeds      
    Seam side down, into the loaf pan      
           
Final Proof:   About 40 minutes at 38 C or 100.4 F      
           
Bake:   350 F, 35-40 minutes      
    (Yippee applies whole egg wash before baking)      

This will be submitted to Wild Yeast Yeastspotting! 

Comments

SylviaH's picture
SylviaH

Yippee, Beautiful Loaves!...I love the name you have given them!


Sylvia

Nomadcruiser53's picture
Nomadcruiser53

Looks like a great sandwich loaf. Dave

althetrainer's picture
althetrainer

I don't have an answer but I sure want your recipe. :-)


Yippee's picture
Yippee

all.  The formula is up. Enjoy!


Yippee

susanfnp's picture
susanfnp

Some of our best results come from mistakes, I think.  I wonder how prominent the banana flavor is in this loaf, or is it mainly for sweetness and texture?

Yippee's picture
Yippee

Susan:


My friend's primay purpose of including banana was to retain moisture: hence preseving the soft texture for a longer period of time.  Therefore, the banana flavor is subtle in this loaf but the amount can be adjusted to taste.  I did want to intensify the banana flavor and she suggested to double the amount and reduce the liquid a little bit, like about a TBS or so. 


Yippee

mrfrost's picture
mrfrost

I can't believe these Tang Zhong starter breads are not more popular here. Love the textures. Fantastic.