Zurich-Banana-Kurkuma-Beer-Bread in a Dutch Oven
A bread created for fun on a sunday morning. Writting the recipe as I progress through the recipe. To get a bigger bread. leave out the bananas and use 50% of the Tangzhong. And replace some of the denser flours with white flour. Honey is used for giving the bread more color. Can be replaced with a sugar of your choice.
≈ 395 kcal · 11 g Protein · 74 g Kohlenhydrate · 5 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
mix the yeast with 35 degree warm water around 50 Ml and mix well. In anohter bowl mix the flour and the beer gently. Add the sugar, honey, kurkuma, and mix gently for 4 minutes. Now add the yeast water mixture and mix for anohter 3 minutes.
- 2
Add the Tangzhong and the mix fast for 2 minutes. Add the salt mix well and finally the peeled bananas
- 3
The dough will be wet however you see good gluten structure. If not mix a little more. Put in a warm spot covered with a wet towel for around 45 minutes.
- 4
Gently remove some of the big yeast bubbles and flatten it gently. Put the bread in the a large silicone form and proof for another 30 minutes
- 5
Preheat the oven and put the dutch oven in the oven. Pre heat to 240 degrees Celcius. After 25 minutes take the dutch oven out and carefully with gloves take it out of the oven
- 6
cover the bottom with the corn flour or another coarse flour. Put the bread in gently. Cover the top in a a little water around 50 ML. Steam will start as the dutch oven is piping hot (This will forma nice crispy crust). Put the baking paper on top gently but fast. Close the dutch oven. Put quickly back in the oven and set the temperature to 220 degrees Celcius and bake for around 20 minutes.
- 7
(CAREFUL SUPER HOT)After 20 minutes take of the top of the dutch oven. Remove the baking paper with tweezers. Close the oven, set the temperature to 190 degrees celcius and bake for anohter 40 - 45 minutes until the have the brown color you desire. Put it on a cooling rack and leave alonde for at least an hour.
