The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Plantain Sourdough

isand66's picture
isand66

Plantain Sourdough

My wife fried up some fresh plantains as a nice accompaniment to dinner the other night.  Since she made too many I figured I would try adding some to my next bread.  In retrospect I think it would have been better to boil some plantains instead of using fried ones but overall the bread turned out pretty good.  I can say that the plantains are certainly not overpowering and add a nice flavor and texture to the final bread.

I used my standard stock AP starter and added some Durum, Oat, First Clear, Spelt and White Whole Wheat flours to the mix along with some olive oil.  The overall hydration of this dough is 68%.

Starter

71 grams Seed (Mine is 65% AP Flour Starter)

227 grams AP Flour

151 grams Water (85 - 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter forms a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above

180 grams Bread Flour (KAF)

100 grams Durum Flour (make sure not to use Fancy Semolina as it is too gritty)

100 grams Oat Flour (KAF)

150 grams First Clear (This is used in Rye breads but I like the crumb this helps make in other breads as well)

75 grams Spelt Flour (Bob's Red Mill)

50 grams White Whole Wheat (KAF)

195 grams Plantains (Fried, or boiled and mashed)

395 grams Water (85 - 90 degrees F.)

16 grams Sea Salt (or table salt)

10 grams Olive Oil

Procedure

Mix the flours  with all the water except for 50 grams for 1 minute.  Let the dough rest covered for 15 minutes to 1 hour which will allow the flour to absorb the water.    Next add the salt, starter, oil and mashed plantains.  Mix on low for 1 minute and then add the remainder of your water unless you feel the dough is already too hydrated.  Mix on low-speed or by hand for 4 minutes.  Remove the dough from your mixing bowl to your work surface.  The dough will be very sticky so you may want to use a bench scraper to help you do 4-5 stretch and folds.  Leave the dough uncovered for 10 minutes on your work surface or put it in a slightly oiled bows.  After 10 minutes either on your work surface or in your bowl do another stretch and fold, cover the dough and let it rest for 10 minutes.  Repeat this S & F procedure one more time and let it rest another 10 minutes.  Do one last S & F  and put the dough in a lightly oiled bowl for 2 hours.  If you don't feel the dough has developed enough feel free to do some additional stretch and folds while the dough is in the bowl and then put it in the fridge overnight.

The next day when I returned from work I removed the dough from the refrigerator and  I let the dough sit out at room temperature for 1.5 hours.  I then formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 205 - 210 degrees F.  I left them in the oven for 15 minutes with the heat turned off and the door open a crack to get the crust a little harder.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

Comments

dabrownman's picture
dabrownman

Very nice spring this time to go with the color of the crust and the nice open crumb.     It's almost like you are getting the hang of this baking bread thing :-)  You are so lucky.  There is never any left over fried plantains around here!  Wish I could taste that bread but I am going to bake the mocha first.  Did you see the pink centered bialys breadsong made?  She posted them on my bialy thread.  Coolest things you ever saw.  Now we have to name them!

Nice baking Ian

isand66's picture
isand66

Thanks DA....if I make this one or you decide to try, I suggest bumping up the amount of plantains.  I am happy with the way it came out but wish the plantains were more noticeable in the taste.

I did see your bialy thread with Breadsong's pink bialy and that was pretty cool!  Not sure what she used to make that topping so pink but it's worthy of a DA name :).

Just took my YW creamcheese cherry lemonade rolls out....couldn't resist and had to try one...not too shabby :)

Will post tomorrow some time.

Some grilled plantains may be in order for tomorrow's flank steak dinner me thinks....

Regards,
Ian

Frazestart's picture
Frazestart

The bread looks great! If you want a more pronounced (sweet) plantain taste, try using plantains that are fully ripe, i.e., with the peel turning black and the flesh starting to soften a bit. Also, if you want to avoid frying, you can bake the plantains in the oven for about half an hour instead.

isand66's picture
isand66

Thanks for the comment.  I have used ripe plantains to grill them and you are 100% right that the riper they are the sweeter they are.

Appreciate it.


Regards,

Ian

dabrownman's picture
dabrownman

The pink in breadsongs bialy topping was from red onions being used instead of white.  As great as hers turned out, I can't believe that red onions aren't in the standard bialy.  Who would want an non pink one?

isand66's picture
isand66

Kind of figured it must have been red onions, but they look so pink I wasn't sure.

I'm all for it!

FlourChild's picture
FlourChild

Gorgeous loaves!  I love how you've achieved a nice,  high, well-expanded bread despite having a lot of ingredients that can compromise structure (plantains, oat flour, whole grains, etc.).  Great job.

isand66's picture
isand66

Thank you FlourChild.

Appreciate the praise.

I have been very happy lately with many of my bakes using whole grains and add ins while maintaining an open crumb and good rise.

Regards,

Ian