May 12, 2009 - 10:45pm
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/ [1]
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) |