Since my KA is out of order at this moment. I still want to make some bread for my boys. (The little one wants to have French toast everyday!!!) actually it's not to hard to manage the dough... It just requires more time and strength!!! A hard work added to a house wife's list><"... Good thing, it's done and still reached to my satisfaction!!
the poolish (270g water, 30g honey, 2g yeast and 250g bread flour and 50g whole wheat)
the dough: 300g bread flour, 20 sugar, 8g sea salt, 3g yeast, 80g mashed banana, 20g of cold milk, and 30g of butter- no salt.
baking pan: same big as the pervious one.
30 mins autolyse
1000+ kneadings by hand until passing the windowpane test
1.5 hours fermentation (plus flip over when 1 hour passes)
2 times shaping dough restings
oven: 340F 38mins and extra 2 mins staying at the oven after turns off.
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I am impressed by the crumb you achieved with hand kneading! Beautiful outcome :)
What does the banana add to this loaf? I am assuming moisture and softness???
Thanks for the post.
Take Care,
Janet
Thanks Jane!
Yes! Without the mixer helping, it's really exhausted while kneading..(( I was trying to add the pictures of my red plams...hehe...)) however, it does not so hard to handle... ((Kind of a workout to me><"...
For the banana, I always like my bread to have a slightly and not really noticeable frangrance of fruits. It's not only keeping the softness but being healthier~. The poolish dough does a good job of holding the moisture^^.
Most of time, I use banana, apple or pear just see what I have on my counter^^~
If you like adding fruit you might be interested in delving into yeast waters....another fun thing to try.
HERE is a great write up on them. There are more too if it catches your fancy :)
Have Fun,
Janet
Thank you, I will keep thaonion mind and do some research ^^~
TypingTyping sometimes is a bit strange in this square ><
very much. The crust and crumb are perfect. I think you could get there faster and with less effort by hand if you did Slap and Folds. I'm with Janet. If you like the not quite sweet and fruity in bread, than YW is the way to go. No chimerical yeast need either - and no sour results even though it is natural cultured yeast.
I've given the KA a rest for all bread baking.
Happy baking
Can you pls let me know if the autolyse is for the main dough only or tog. with poolish after mixing? Also what do you mean by 2 times shaping dough restings?
Usually after bulk fermentation, I would degas, divide andpre-shape, rest for 15 mins and shape into two boules/logs to prove in the loaf to bake. Maybe in your case you are adding an extra proof for a fluffier crumb? If so can you pls advise how how long for this extra step. Thank you very much.
Judy
Judy;
Next time when I make the dough, I will take some pics to let you see^^~. (My KA is still sick, I will still knead with both hands..><)
I always autolyse the dough after adding the poolish to the main dough and before the salt & yeast added in.
Hi Judy,
sorry, I've been busy for the kids. Here are some pics of my extra proofing time of this type of bread I make.
ok, from the bottom to up (sorry, I don't really know why the order of pics would be ended up like this... And, dont want to upload them, again.
from the bottom (covering with the plastic wrap), the first 20 mins.
The 1.5 circle----the second 20 mins
The top pic, 3 circle,---in the loft pan for until 75-80% full, then bake.
YUM, YUM! this is the kind of bread my children crave.
well done!
My kids always like this bread!!! And it's very functional for mom!!! ( sliced and top with Nutella /peanut butter or cheese & ham sandwich / French toast... Or even panini ~~
Just a quick question, for the poolish, how long did you let it ferment, did you do this overnite or a few grs in room temp? I would really like to give this a try. Many thanks.
Judy
you are welcome, Judy ^^~
summer time, 2~3 hours at room temp and then overnight
winter time might need double time at room temp..:)))