Banana walnut bags

Published Feb 8, 2022 at 08:32am ET

Banana walnut bags

The original formula is sweet potatoes, not at home, temporarily replaced by bananas, whole wheat flour is not enough, replaced by Rye flour, in fact, there is no need to make bread according to other peoples formula, their own random creation is also very good, the first time to make Oubao, the results are relatively satisfactory.

Food Material List

1 Biga
2 High powder 60g
3 water 60ml
4 yeast 0.5g
5 dough
6 High powder 200g
7 Whole wheat flour 70g
8 rye flour 30g
9 Banana puree 120g
10 whey 120 ml (not necessarily all)
11 salt 5g
12 Walnuts 44g (theres only so much left at home that you can actually add more)

Operational steps

1 Mixed fermentation head raw materials, covered with fresh-keeping film, room temperature fermentation to dough arch, refrigeration, here to say, the midnight of the day to do suddenly warmed up, the result of a very high night, can only be put in the refrigerator refrigeration, if the room temperature itself is relatively low, keep room temperature can be, fermentation head itself is refrigerated overnight. Its better to use it later.
2 Mix all the ingredients except salt, whey and walnuts in the main dough, then add water slowly, until the dough feels good. I add 100ml, cover the fresh-keeping film, and put it for 20-60 minutes. The action of this placement is called soaking, which is to make the dough absorb water sufficiently and produce a certain degree of gluten at the same time.
3 Add salt and stir at low speed until the stiffness begins to form. Add walnuts and knead at low speed.
4 Fermentation at room temperature (25 degrees) for 2.5 hours. Fold the dough once in 30, 60, 90, 120, 150 minutes. That is to elongate the dough left and right, then fold it back separately, then lengthen the dough up and down, and then fold it back separately. When I was too sleepy to do it, I folded it once every 25 minutes and only four times. Alas, Im drunk because Im a lazy person who has to serve recipes.
5 Fermented dough is rounded, relaxed, rounded and smooth facing down, put in fermentation basket, cover with fresh-keeping film, and refrigerate overnight. There is no fermentation basket. It is made by putting a piece of cloth in the fruit tray and spreading powder on the cloth. And I had to go to work the next day, so I set the refrigerator to 3 degrees, and eventually my dough stayed in the refrigerator for 19 hours. Fortunately, it didnt overferment.
6 The next day the dough was taken out and fermented at room temperature until the finger pressed slowly and the dough began to retract in the oven because the dough needed to grow tall in the oven and open the cut. If the dough did not rebound, the dough would begin to retract in the oven.
7 Place stones on the baking tray (small market stones, do not despise me, porous stones, especially conducive to steam production, I have disinfected) on the top of the oven, preheat 230 degrees, 30 minutes, the last 10 minutes will be transferred to the bottom of the baking tray, the upper layer of a baking net, baking tray on the net, continue to preheat for 10 minutes.
8 Transfer the dough to the baking paper, sprinkle the flour and cut the package. The first time I made it, I thought it was deep cut, but finally I found that the cracking was very good. This is the function of dough retaining stamina and continuing to grow in the oven.
9 Water the lower stones of the oven, close the door, take the dough, put it in the baking tray on the baking net, then water 200 ml on the stones, change the oven to the fire, bake for 10 minutes, then take out the baking tray with the lower stones, change it to the upper and lower fires, continue to bake for 25 minutes, start with the fire only 10 minutes to prevent the surface crusting too fast, affecting the dough to continue to grow high.
10 After baking, take it out and cool it on the baking net.
11 breakfast

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