The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banana Rye SD with dates and pecans

trailrunner's picture
trailrunner

Banana Rye SD with dates and pecans

Oh my....that's about all I can say. The blue granite roaster is definitely the way to go , at least I will not be using my cast iron anymore. Look at that ear :) and caramelization.  I had extra ripe bananas and I remembered posts from Shiao - ping and txfarmer using bananas and SD. I read and read and came up with a formula. I have several more I am going to try as I get more bananas. The date syrup is from a Middle Eastern grocery in Las Vegas NV. That plus the bananas really make the crust darken but not burn. Smells like I was making candy caramels !  

244g rye levain 100%

220g unbleached flour

45g rye flour freshly milled

55 g Spring hard wheat flour

245g very ripe pureed bananas

35g date syrup + 35g yogurt

9 g salt 

a very wet and sticky dough. Tried folds in the bowl and that worked well. Only way I could do them on the table was with additional flour. Finally called it good and put the dough to bed in the cool mudroom. After 4 hrs it was light but not even 50%. Went ahead and shaped in my own fold/pinch/method and placed in banneton in mud room. After 4 hrs it looked good so I put it in the fridge and went to bed. Preheated oven at 500 with the roaster in the oven. Baked loaf 10 min at 500 lid on and 10 min at 475 lid on. Baked 20 min at 475 lid off. Perfect. Can't get over the spring achieved with the granite wear . Holds in the moisture, quick to preheat pot, not heavy to transfer and can easily bake successive loaves due to fast turnaround. I'm sold .

Comments

dabrownman's picture
dabrownman

kind of great French Toast too!  This one looks really nice Trail.  Can't wait to see the crumb.  Well done indeed  

Happy baking

trailrunner's picture
trailrunner

It is ONE of the most delicious breads yet. I don't think it will make it to French toast but it might :) Thank you dab

leslieruf's picture
leslieruf

wish we could smell it...  is your roaster new? can you post a photo of it? interesting that it gives a better ovenspring than the cast iron.

well done

Leslie

trailrunner's picture
trailrunner

I just cut a slice. This is ONE of the best SD I have made to date !  haha date....it is so rich and the banana taste does come through subtle but definitely there. If you read the other folks reports they weren't as clear that the banana taste came out but I can really tell it is there. The crust is wonderfully caramelized with the date syrup and the large amount of very ripe bananas. You will love this bread. It is a sluggish riser so don't expect it to do much during stretch and folds or ferment. And the rye is really sticky but boy is this worth it. 

The granite roaster was my Mom's from the early 40's. I have another much larger one with the lift out roasting rack and flat lid . I plan to get it out and can do two boules in it. I think the reason these pans do better than the cast iron is they transfer the heat so much faster and better. But the moisture stays in which is all you need. I won't be using my cast iron anymore. I put it in the basement. I am looking for a round graniteware now but haven't found a used one that isn't rusted. 

Thank you for looking and give this one a try. And read the other TFL posted I mentioned that have banana sourdough that isn't a quick bread for discard. 

Danni3ll3's picture
Danni3ll3

you baked right in the roaster right? Not the bottom of the roaster flipped upside down on top of a stone? If so, you have solved my problem of trying to bake batards. 

By the way, that is an amazing loaf! I can totally understand that it may never make it to French Toast or Bread pudding.  

trailrunner's picture
trailrunner

I turn out the banneton onto parchment and lower it into the base of the granite roaster and put the lid on the roaster and set it back into the 500 degree oven. 10 min at 500 lower to 475 10 min take of top and bake 20 min. YMMV ( I love that abbreviation).  I can't believe I have had the roasters in my house for years and never used them except to roast meat ....duh !  Now they have a new life !! My Mom would be so pleased. Check Etsy and Ebay and local antique junk stores and Salvation Army...they are everywhere. Mine are perfect with no rust so you do have to watch for that. 

Enjoy...this is the best thing since ...well not white bread LOL !!   c THANK YOU !  danni

isand66's picture
isand66

Love this one.  My wife would love it, except she doesn't like nuts (except me sometimes :)).  What flavor did the date syrup add?  I have used chopped up dates and I love the sweetness it adds, so I'm wondering if it added the same flavor.  Will have to give this one a try when I get back from my trip to Germany.

Best Regards,
Ian

trailrunner's picture
trailrunner

I am not supposed to eat nuts or seeds...sigh....they are SO good ! I don't think the date syrup can add " flavor" since only 1 oz but it sure helps with the caramelization. I know I have never had as rich a date/nut SD before. The huge amount of bananas is SO worth it. Mild flavor but the quality of the dough is so good. I will be making this one more often and try different flours as well as different starters. The rye is a pain to deal with and I was so concerned when I saw how little it had risen. But then I remembered what shaio-ping and tx farmer said and I figured I was good to go with this. They of course didn't add all the other stuff like nuts/dates and extra sweetener...but I sure am glad I did . Have a go and just leave out the nuts. i am going to use figs next time....have a great trip to Germany . 

PalwithnoovenP's picture
PalwithnoovenP

I love bananas and rye. I can imagine the taste. I also love dates so I wonder what the taste would be if you would add plenty of chopped dates instead of the syrup which can only be added in limited quantities. Well done!

trailrunner's picture
trailrunner

thank you ! If you look at the crumb pictures I did add lots of sliced dates as well as the pecans :)  We love dates and I buy them in 15# quantities !  Also figs. The taste is wonderful. Definitely wish you had an oven .....c

PalwithnoovenP's picture
PalwithnoovenP

Much better view on my laptop than on my phone. That is really a lot of dates!

trailrunner's picture
trailrunner

can't have too many dates LOL!  although you CAN have too many nuts ! ( our USA government is a great example) 

 

redbaron's picture
redbaron

Your bread looks amazing! I've made SD banana bread before and was disappointed because I didn't really taste the bananas.

I noticed that your levain is at 76% of the total flour amount and would think that would over power the taste of the bananas. Is the high amount of levain necessary for the rye, and if it's a sluggish bread to begin with would you reduce the amount of levain used for the next one if using rye in the recipe?

Also, you mentioned that the date syrup is for caramelization but does it add to the taste and sweetness? I don't think you mentioned whether the bread tasted sweet or not. 

I want to try this bread but a little hesitant.

Thanks for sharing the recipe and your experience.

cfraenkel's picture
cfraenkel

I have date syrup that is very dark brown and almost tastes like molasses, is that what you used? Looks amazing.  I'm itching to try it.

trailrunner's picture
trailrunner

mine really tastes like liquid dates more than molasses. You can use it interchangeably with honey or other liquid sweetener. It is so rich and delicious. There are several websites that tell you how to make your own as well. Start with good dried dates...enjoy and please post what you make

cfraenkel's picture
cfraenkel

nope, just mixed it up.  No water.  Interesting.  You are right, wet and sticky.  Will post when done.

trailrunner's picture
trailrunner

no there is no water in the formula as the bananas are so wet and the date syrup or equivalent is liquid. I combined three different ideas and one person did add 40 grams of water. My levain is at 100% which is quite wet. Play it by ear and add as you need to. c

MontBaybaker's picture
MontBaybaker

Love dates, but unfamiliar with syrup.  Where can you buy it, or is it something I could make?  This flavor combo looks yummy, can't wait to try it.  Thanks!

trailrunner's picture
trailrunner

I will attach links below for both options. I bought a bottle at a middle eastern grocery. it is wonderful stuff :)

https://www.google.com/search?q=date+syrup&oq=date+sy&aqs=chrome.1.69i57j0l5.5553j0j7&sourceid=chrome&ie=UTF-8 ( I have the Galil flavor brand) 

https://www.google.com/search?q=how+to+make+date+syrup&oq=how+to+make+date+syrup&aqs=chrome..69i57j0l5.6950j0j7&sourceid=chrome&ie=UTF-8

the bread is wonderful. It doesn't have any water in it but you can add a few grams if you feel it needs it. My starter is 100% so pretty wet. Also the date syrup adds moisture. Please post if you make the bread

cfraenkel's picture
cfraenkel

Just took it out of the oven. 

trailrunner's picture
trailrunner

Looks wonderful. Wait till you taste . Amazing bread

cfraenkel's picture
cfraenkel

 

trailrunner's picture
trailrunner

glad you like it ! Did you  make any changes to the formula? I have several ideas I want to try. I didn't specify how many dates and nuts I just go by looks and feel.. I never presoak my dates as I always have pretty wet dough and I figure it won't hurt to have some of that extra water get soaked up !  c