Plantain Sourdough

My wife fried up some fresh plantains as a nice accompaniment to dinner the other night.  Since she made too many I figured I would try adding some to my next bread.  In retrospect I think it would have been better to boil some plantains instead of using fried ones but overall the bread turned out pretty good.  I can say that the plantains are certainly not overpowering and add a nice flavor and texture to the final bread.

I used my standard stock AP starter and added some Durum, Oat, First Clear, Spelt and White Whole Wheat flours to the mix along with some olive oil.  The overall hydration of this dough is 68%.

Starter

71 grams Seed (Mine is 65% AP Flour Starter)

227 grams AP Flour

151 grams Water (85 - 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter forms a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above

180 grams Bread Flour (KAF)

100 grams Durum Flour (make sure not to use Fancy Semolina as it is too gritty)

100 grams Oat Flour (KAF)

150 grams First Clear (This is used in Rye breads but I like the crumb this helps make in other breads as well)

75 grams Spelt Flour (Bob's Red Mill)

50 grams White Whole Wheat (KAF)

195 grams Plantains (Fried, or boiled and mashed)

395 grams Water (85 - 90 degrees F.)

16 grams Sea Salt (or table salt)

10 grams Olive Oil

Procedure

Mix the flours  with all the water except for 50 grams for 1 minute.  Let the dough rest covered for 15 minutes to 1 hour which will allow the flour to absorb the water.    Next add the salt, starter, oil and mashed plantains.  Mix on low for 1 minute and then add the remainder of your water unless you feel the dough is already too hydrated.  Mix on low-speed or by hand for 4 minutes.  Remove the dough from your mixing bowl to your work surface.  The dough will be very sticky so you may want to use a bench scraper to help you do 4-5 stretch and folds.  Leave the dough uncovered for 10 minutes on your work surface or put it in a slightly oiled bows.  After 10 minutes either on your work surface or in your bowl do another stretch and fold, cover the dough and let it rest for 10 minutes.  Repeat this S & F procedure one more time and let it rest another 10 minutes.  Do one last S & F  and put the dough in a lightly oiled bowl for 2 hours.  If you don't feel the dough has developed enough feel free to do some additional stretch and folds while the dough is in the bowl and then put it in the fridge overnight.

The next day when I returned from work I removed the dough from the refrigerator and  I let the dough sit out at room temperature for 1.5 hours.  I then formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 205 - 210 degrees F.  I left them in the oven for 15 minutes with the heat turned off and the door open a crack to get the crust a little harder.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/