Thursday, July 22, 2010

Banana walnut bread leavened with caramelized banana slices

Power: 2 medium or 3 small LoavesTime: day 1: elaborate starter. Day 2: Mix final dough, wrinkles dough form, proof and bake. Ingredients:

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Directions: Your starter to work out, but you choose, but end up with the same flour, puree, and water weights. (or make a commercial yeast charge) Let overnight.The the rise next day cream of the starter with puree, Walnut butter, oil Walnut (or other) and water (only if required!) for the recipe. Mix together the flour, brown sugar and salt mix then to come in the starter, puree, butter and oil mixture, til only starting dough together as a ball. Let the dough sit in the bowl for 20 MinutesCut bananas in covered slices 1 / 2 to 1 / 8th inch thick, then generously a plate cover with brown sugar and diving both sides of the banana slices in sugar. Spray a large pan with a very light coat of spray oil and put it on the stove over medium heat. Cook bananas to very aromatic and well browned but not blackened. Remove the bananas from the Pan, cool to a plate and casting of molten sugar the rest pan over top them.Lightly dust, your counter or workspace with flour dough scrape. Enter a route and wrinkles with lightly floured hands the dough, and then flatten it out into a rectangle. Add the walnuts and Caramelized banana slices on the dough, then give it, a fold or two and some gentle knead to integrate that. Need some additional flour to the compensate for the sugar and moisture of bananas, but try the dough to keep covered the shell wet.Leave pretty, for 40 minutes to an hour, turn off the dough (NAHT page upwards) and give it to other lines and wrinkles, then return to the bowl. Can the dough to give a home straight and after about 40 minutes.Let folds you the dough until almost doubled and turn it off again surface.Prepare well floured Brotforms or flour a towel to use your work, for the final proofing of bread. Treatment of the dough careful separate it into many pieces you want bread. Either bread in Boule shape to do Batards or a letter fold and for Brotforms extend you closely. Place the shaped breads in Brotforms or towels (seam side upward) bread be proof for me, covered, this was stone (on the Middle rack) and steam Pan about an hour and a half.Preheat oven to 500 degrees with your cheeks within and heat 2 cups water just shy of cooking. Very gently access bread rising on a towel and move to exfoliate with flour or cornmeal greaseproof paper. If you use Brotforms, just reverse the breads on parchment or exfoliate. . Load you carefully over a cup of hot water in the steam Pan bread in the oven and casting. Sure, Windows and light bulbs in your oven. Now reduce the oven temperature to 375 DegreesBake for 10 minutes, turn 180 degrees of loaves, and remove parchment paper, if use.Continue baking for another 10-30 minutes (depending on the form), bread should sound hollow on the bottom, if you finished sind.Sie actually this some underbake, it depends on if you want it to more resemble a quick bread a regular yeast bread or more moisture style banana bread have.Remove finished bread to a cooling rack to and leave for at least 1 hour before cutting.

So, it's been a while since my last submission to YeastSpotting (last week covering was hiking and bread with my friends from my new joint blog)! I can that new blog spotlight, if we have a particular picture filled hike, but most contributions come from here, posted recipes though in both locations! this was a great bread for hiking really yummy and it had, fruits and nuts in it engulfed we almost a whole loaf es.Alle are images from a previous revision, which had nowhere near as many caramelized banana slices in it that was a tragic mistake in judgment more is definitely better, where the banana slices!