Banana Feather Loaf

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I actually prefer baking in glass in stead of metal for this recipe as I found the entire loaf was soft with no hard crust. For my personal taste, the soft exterior more than complimented the rich, billowing texture of the internal loaf.

Therefore, I highly recommend glass for this recipe

Foot notes:

Banana Feather Loaf is baked and cooling – not happy with the loaf shape; I was so worried that the loaf would burn on top, so I covered the loaf with foil, turned down the heat immediately from 475 to 375 for 20 minutes, then down to 350 – internal temperature was about right at 181 almost 190; uncovered and baked for 8 more minutes and increased the temperature to 400 degrees

 

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So here’s what happened…..

This recipe is from Rose Levy Beranbaum’s bread book:

The Bread Bible Picture

HOW IT WORKS:

Each month we as Alpha Bread Bakers, are assigned one of the recipes from Rose’s Bread baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week did NOT cheat and I did   follow the recipe verbatim.

WE FIRST MAKE THE SPONGE:

 

Mise en Place

Mise en Place

Water should be between 70 degrees and 90 degrees; I always shoot for around the low 80's for a happy medium temperature

Water should be between 70 degrees and 90 degrees; I always shoot for around the low 80’s for a happy medium temperature

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With the whisk beater, we mix all of the Mise en Place ingredients by measure per recipe

With the whisk beater, we mix all of the Mise en Place ingredients by measure per recipe

The sponge then sits in an ideal external environment per Rose's recommendations for an hour covered. Notice the rubber band I've added so to create a supportive internal environment

The sponge then sits in an ideal external environment per Rose’s recommendations for an hour covered. Notice the rubber band I’ve added so to create a supportive internal environment

Mise en Place for the flour blanket

Mise en Place for the flour blanket

I love to see the yeast before mixing with a whisk

I love to see the yeast before mixing with a whisk

Our sponge is now ready for the flour blanket covering

Our sponge is now ready for the flour blanket covering

Sponge covered with flour blanket

Sponge covered with flour blanket

While Rose gave us options for this rise, I choose to cover tightly again as before, and let the mixture rise in an ideal environment which in my home is next to the oven preheated to 400 degrees F for an hour. I then allowed the fermentation to occur for up to 24 hours in an refrigerated environment

While Rose gave us options for this rise, I choose to cover tightly again as before, and let the mixture rise in an ideal environment which in my home is next to the oven preheated to 400 degrees F for an hour. I then allowed the fermentation to occur for up to 24 hours in an refrigerated environment

Meanwhile, the butter was brought to room temperature and the banana was taken out of the paper bag

Meanwhile, the butter was brought to room temperature and the banana was taken out of the paper bag

The banana was the exact measurement I needed - YAY

The banana was the exact measurement I needed – YAY

The mushed banana was added to the flour blanket with the room temperature butter

The mushed banana was added to the flour blanket with the room temperature butter

Then mixed with the dough hook per Rose's recipe instructions

Then mixed with the dough hook per Rose’s recipe instructions

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Dough covered and awaiting the next rise; Salt ready to be added afterwards

Dough covered and awaiting the next rise; Salt ready to be added afterwards

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Dough was then transferred to an oiled bowl with a tight lid for the next rise; the dough was measured to gauge the doubling effect for this stage

Dough was then transferred to an oiled bowl with a tight lid for the next rise; the dough was measured to gauge the doubling effect for this stage

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Dough rose slightly above the goal here but not by much - QUESTION FOR ALPHA BAKERS, is this perhaps the OVERPROOFING that was referenced on the Facebook dialogue? Please advise

Dough rose slightly above the goal here but not by much – QUESTION FOR ALPHA BREAD BAKERS, is this perhaps the OVER PROOFING that was referenced on the Facebook dialogue? Please advise

Per recipe instructions, the dough was then shaped and set in the prepared baking pan for the final rise before baking

Per recipe instructions, the dough was then shaped and set in the prepared baking pan for the final rise before baking

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For the final rise, I covered the loaf with a cake carrying dome

For the final rise, I covered the loaf with a cake carrying dome

And we have our loaf risen before baking - AGAIN ALPHA BREAD BAKERS, does this look OVER PROOFED? Please advise

And we have our loaf risen before baking – AGAIN ALPHA BREAD BAKERS, does this look OVER PROOFED? Please advise

2015-10-13 05.56.55There was much discussion on our Facebook page about the top of the loaf burning; Many decreased the oven temperature immediately after adding the ice for steaming; I followed suit but I think NEXT TIME I will allow the loaf to bake UNCOVERED for at least the first 5 minutes to promote a full oven spring environment;

RECOMMENDATIONS?

Loaf baking on a Baking Stone lined with foil, then the loaf pan covered with foil

Loaf baking on a Baking Stone lined with foil, then the loaf pan covered with foil

Butter was melted to brush on top of the warm loaf

Butter was melted to brush on top of the warm loaf

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AND there we have it.... my sad little sunken loaf :(

AND there we have it…. my sad little sunken loaf 🙁

I must say that I SO appreciate Vicki Granny recommending that I make this loaf…

You can visit her page at :

Heavenly Cake Walk

Please drop by for a visit!

I was extremely delighted with the taste and texture of the loaf….somehow it just disappeared in 1.5 days… IT IS SO ADDICTIVE you just cut one more little sliver and then your back for another one before you know it!

ROSE, thank you again for such a wonderful, delightful, scrumptious, and delicious loaf!

NOW, all you ALPHA BREAD BAKERS, please share your expertise, and ROSE TOO, so the next time I bake this wonderful bread, it will not be so sad looking….

HAPPY BAKING YALL!

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

 

 

 

 

 

4 thoughts on “Banana Feather Loaf

    • Thank you Catherine! OH THE LOAF WAS AMAZING! I LOVED the taste and texture so much; that is why I want to understand why the loaf deflated. I now have a personal bakers mission to solve this delicious mystery. Thanks again for your comment and sympathy!

  1. Tony, I’m so glad you liked this bread. I tend to get a little excited at times and think something is the greatest thing under the sun. Your pictorial is just fabulous. You remind me of Woody when he is assisting Rose, taking proper measurements. I learned a new tip I never heard before, if something is browning too quickly, take a cookie sheet and put it on the oven rack over whatever is being baked. I guess it acts sort of like a foil tent. I had to try it with the mushroom tart. Your bread looks very tasty, indeed!

    • Thank you SO much for your comment Vicki. Perhaps I misread the post on covering the baked item with sheet pan on the oven rack placed ABOVE the baked item; For some reason I thought aluminum foil was used to “tent” the baked item – my bad all together then – thank you for your clarification; well that sure was a nice compliment being compared to Woody! You just made my entire week! Thank you Vickie Granny!

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