The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Laminated Banana and Chocolate Sourdough

ifs201's picture
ifs201

Laminated Banana and Chocolate Sourdough

I had some bananas sitting around and was inspired by a banana sourdough post from Trailrunner. I'd also been itching to make another chocolate sourdough, so I decided to make the two doughs and laminate the two together. I found it pretty hard to develop the gluten in the banana dough (which uses almost no water and just bananas for hydration), so I won't be surprised if this is a dense loaf. One loaf looks quite pretty from the outside, the other is a lovable mutant with bumps and lumps. 

 

 Chocolate DoughBanana Dough
KABF300300
Spelt7575
Whole Wheat7575
Cocoa powder18 
YW Levain5050
Levain100100
Water36030
Ripe Banana Puree 410
Salt99
Yogurt3535
Date Syrup3535
Chocolate Chips225 
   
   
   
12:30 PM30 min autolyse 
1:00 PMadd levain - 75 s&f 
 add salt - 75 s&f 
 stretch and fold 
 laminate and add chocolate chips 
 coil fold 
 coil fold 
7:00 PMshape 
8:00 AMbake 

 

Comments

Benito's picture
Benito

They look so tempting and I bet they'll taste great.

Benny

ifs201's picture
ifs201

Thank you, Benny! Really happy with how this experiment turned out. 

theo's picture
theo

Looks delicious... I love the color of your crust.  Cut theme open!!! lets see

ifs201's picture
ifs201

The crumb is a bit dense, but I think it's okay given that the dough is 40% banana + the cocoa powder. The taste exceeds my expectations! Next time I would try and use a darker cocoa powder so that the lamination is more visible. 

Benito's picture
Benito

I think the crumb is amazing especially since it is 40% banana, I would have expected it to be even more dense.  Great job Ilene.

Bread1965's picture
Bread1965

Great experiment.. I wounder if adding 5% of gluten flour could have helped..