Mango Habanero Sourdough bread has sweetness of mango and spicy touch from Habanero peppers with goodness of sourdough.
If you are looking for a Sweet and spicy touch in a single bite, then try this Mango Habanero Sourdough bread.
Mango habanero is a great combo, it has lush of mango and is spicy with floral aroma from the Habanero pepper. I have only used one pepper. If you can handle more heat add one more. Habanero chilis are known to be extremely hot, rated 100,000–350,000 on the Scoville scale
If you like Mango habanero sauce from Wing stop then give this bread a try too. It is delicious with touch of sweetened butter or cream cheese. Great as sandwich bread too.
How to choose Mango?
- Do not focus on color.
2. Some mangos have red color that is not an indicator of ripeness.
- Squeeze the mango gently. They are soft when it is ripe
- Try to smell the mango, ripe mangos will shave a fruity aroma at their stem ends.
- Even though lot of mango varieties are there I like Ataulfo and Tomy Atkins as they are sweet mangoes.
You need to peel the skin, de seed and cut the mango in ½ inch cubes if you are planning to make sourdough bread.
How to choose Habanero peppers?
If you are picking directly from plant, then pick when they are firm and green or wait until they are ripe and red or orange in color.
Orange habanero is mildest, and the hottest possibly is Caribbean red, the red can be four times hotter easily. So, choose the orange one for this Mango Habanero sourdough.
Make sure to remove the seeds and chop them into fine pieces so that you will get equal distribution through the bread.
How to make this Mango Habanero Sourdough Bread ?
Leaven: I used a bread flour and whole wheat flour leavain with 100% hydration of Starter ( 50: 50 all-purpose flour and whole wheat flour starter ) I used 20% of the dough.
If you do not have an active starter in hand, check out here to make one.
Bread flour : Use Bread flour to give chewiness to the bread. (88% of dough)
Rye flour : Adds nuttiness to bread (10% dough)
Whole wheat flour: Also added to give extra boost to the bread, (2% of dough).
Water : I have used 75% hydration. You can reduce the amount to 72% as mango adds extra hydration to dough. And it will be difficult to handle them in the end.
Mango : I used two Ataulfo mango which is about 38% of the dough
Habanero pepper : I have used one orange Habanero pepper which is about 1.6% of the dough
Brown sugar : I used around 1.5% of the dough. This is to give a touch of sweetness; you can increase or skip if you do not want to use it in the dough.
Salt : I used 2% of salt in the dough. As it gives not only taste but also control the rate of fermentation.
Tips to make delicious mango habanero sourdough bread.
Use the sweetest mango you can get, it also should be a firm one. Otherwise, it can get squeezed while adding to the dough. As it approximately contains 83% of water you need to watch on the hydration amount.
Wear a glove while cutting habanero pepper as it is one of the hottest peppers.
Make sure to incorporate the mango and habanero during the lamination process.
Also shape them with heavily floured workspace. Otherwise, dough can stick to the workbench.
This is soft sourdough bread because of the addition of mango.
Enjoy with cream cheese or cinnamon butter .
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate, pitted , chopped mango and Habanero pepper. Sprinkle brown sugar.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this bread, please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
If you don’t have mango in hand you can try with other stone fruits
Mango Habanero Sourdough Bread
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 bread flour
- 10 g whole wheat flour
- 50 g water
- 400 g bread flour
- 50 g rye flour
- 100 g leavain
- 325 g water *
- 190 g Mango seeded, halved, and chopped into small pieces. About 2 mango
- 7 g Habanero pepper seeded chopped into small pieces ( 1 Habanero pepper)
- 7.5 g brown sugar optional
- 10 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle Mango, habanero and brown sugar on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 500°F and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some cinnamon butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.