John Myers
Contents
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Ingredients
My banana bread
Poolish / pre-dough
- 200 g Wheat flour 1050
- 200 ml Water (ice cold from the fridge)
- 0,2 g Fresh yeast (size corresponds to a grain of rice)
Main dough / bread dough
- Poolish / pre-dough
- 300 g Wheat flour 550 + more
- 3 piece Bananas (overripe)
- 150 ml Water (ice cold from the fridge)
- 40 g Raw cane sugar
- 6 g Fresh yeast
- 8 g Salt
- 1 Bag (90 g) Back - me (Dr. Oetker)
Instructions
Poolish / pre-dough
- For the pre-dough you put the weighed wheat flour, the ice-cold water and the rice grain of fresh yeast in a glass, stir it, cover it with foil and let it stand for 18 hours at room temperature so that it can rest / mature.
Main dough / bread dough
- The next day, take a mixing bowl / food processor and add the poolish / pre-dough first. Then add the wheat flour 550, the ice-cold water from the refrigerator, the raw cane sugar, the fresh yeast and, last but not least, the salt. Now mix / knead everything together.
- Peel the overripe bananas (do not throw them away, I have used them), break them into pieces and add to the bread dough. Mix / knead again. Now add the chocolate and mix / knead again. This is an extremely liquid dough, so I recommend adding more flour until it comes off the edge.
- Flour the work surface and shape the bread dough. Place in a baking pan, cover and let rest / rise at room temperature for about 3 hours. At some point preheat the oven to 200 degrees top / bottom heat. After GOING and when the oven has reached temperature, put in and switch the oven temperature down to 180 degrees top / bottom heat and bake for about 60 (1) minutes / hour.
- Remove after baking and let cool down in the tin. Then take it out and let it cool completely on a rack. This bread tastes great with chocolate cream :-).
