This Plantain Sourdough Bread is a unique fusion of ripe plantains and traditional sourdough, which adds a distinct flavor and texture to the bread. Additionally, touch cinnamon adds an extra flavor boost.
Plantain sourdough bread has a subtly sweet, earthy flavor. The tang from the sourdough is softened by the caramel-like sweetness of ripe plantains. As a result, it creates a more balanced taste, making it suitable for both savory and sweet pairings.
Why do we need to add plantains to sourdough?
Plantains add moisture to the dough, resulting in bread that is often softer and more tender. This recipe is inspired from Platanos Mauros Fritos recipe in this blog as plantains added here with cinnamon. There is no added sugar, only sweetness from the plantain.
This bread combines plantains, a staple ingredient in tropical and African cuisines and the sourdough technique, rooted in ancient bread-making traditions. This fusion makes it an interesting cross-cultural culinary innovation.
Overall, plantain sourdough bread offers a rich, balanced flavor and is an exciting alternative to traditional bread varieties.
Plantains are a low-fat source of starchy carbohydrates and fiber. They also contain good amounts of vitamins, especially B6, and minerals, including vitamin C and potassium.
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How to make Plantain sourdough bread ?
You need the following ingredients to make plantain sourdough bread.
- Bread flour: Artisan unbleached bread flour used in this recipe.
- Rye flour: Rye flour adds nuttiness to the recipe.
- Spelt flour: Spelt flour adds extra nutrients to the dough.
- Sourdough starter: 100% of sourdough starter (1:1 flour to water ratio)
- Salt: Adds flavor and controls the rate of fermentation.
- Water: 72% hydration
- Ripe plantain: I used ripe plantain.
- Cinnamon: Adds flavor and taste to sourdough bread.
- Brown sugar: Optional. I did not use it, but you can if you want.
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- ingredient 3
See the recipe card for quantities.
Instructions to make plantain sourdough bread?
Add bread flour, spelt flour, rye flour, and sourdough starter water in a large bowl and set aside for 1 hour.
Add bread flour, spelt flour, and rye flour to the bowl.
Mix in water to form a dough.
After the stretch and fold the dough spread it into a thin sheet like this
Add plantains and cinnamon and fold the dough like this.
Sourdough starter, bread flour, spelt flour, water, and set aside.
Chopped plantain and cinnamon and sourdough
After 1 hour add salt.
Laminate the sourdough with plantain and cinnamon.
After lamination set aside for 1 hour. Shape, the dough and refrigerate overnight.
Next morning score the dough and bake
Shaped dough can be refrigerated overnight. Next morning score and bake the dough.
Variation to this Plantain Sourdough Bread?
You can use baked plantains instead of fresh ripe ones as used in this recipe.
Boiled, Mashed, and pureed plantains will also work in this recipe.
Also, you can add spices like cardamon along with cinnamon as plantains go well with it.
Variations
You can convert this plantain sourdough bread into
Savory version by adding jalapenos, and white cheddar cheese.
For the sweet version, add brown sugar, coconut, raisins, etc.
Storage
This sourdough bread, containing fresh fruit, is best consumed within 2-3 days. For long-term storage freeze them as individual slices.
BAKER’S % FORMULA
| Ingredients | Bakers % |
| Artisan bread flour | 84 |
| Rye flour | 10 |
| Spelt flour | 6 |
| Salt | 2 |
| Water | 75 |
| Sourdough Starter | 20 |
| Plantains | 47 |
| Cinnamon | 0.05 |
BAKING SCHEDULE
6.30 PM: Mix the flour (bread flour, rye flour and spelt flour ), sourdough starter and water. Set it aside.
7. 30 PM: Add salt and set aside.
8.00 PM: Stretch and fold the dough.
9.00 PM. Do a second stretch and fold the dough!
9..30 PM: Laminate the dough and incorporate plantain and cinnamon.
10.30 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
Top Tip
Use ripe plantains which is sweet but not mushy.
If you are using brown sugar in the recipe, then reduce the amount of water.
You can use less sourdough starter if you want slow fermentation.
FAQ
Can I use pureed plantains instead of chopped ones, yes you can but make sure to reduce the water content.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Plantain Sourdough Bread
Ingredients
- 3 ½ cups 420g Bread flour
- ¼ cup 50g Spelt flour
- ⅓ cup 30g Rye flour
- ½ cup 100g Sourdough Starter
- 1 ¾ teaspoon 10g salt
- 1 ½ cup 235g Plantains ripe, chopped into small cubes
- ¼ teaspoon cinnamon
- 1 ½ cup 375g water
Instructions
- First make active sourdough starter
- Make Dough
- In a bowl, add, sourdough starter, bread flour , spelt and rye flour and add the rest of water and mix .Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
- Then add salt. Mix well and cover the dough again and set aside for an hour
- Stretch and fold.
- Then stretch and fold the dough every 1 hour for 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.
- Incorporate chopped plantains and cinnamon during the lamination of the dough.
- Shaping the dough
- After one hour , transfer the dough to a lightly floured workspace and shape it 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 the left side 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.
- Cold proof
- 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 475°F.
- 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.
- Bake the bread at 475°F for 15 minutes.
- Turn the heat down to 450°F and cook for 15 minutes.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
- 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 slices and enjoy with some butter.
Video
Nutrition
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.
Nora says
Thank you for sharing this recipe! This plantain sourdough bread was a nice change of pace!
Anonymous says
Criss says
I tried the plantain sourdough bread, and it turned out amazing! The plantain added a subtle sweetness that made the bread unique and perfect for snacking. Will be making it again soon!
Tara says
Sourdough bread is such a labor of love, and this recipe doesn't disappoint. Fabulous flavors!!
Liz says
Another amazing sourdough bread!!! The plantains and touch of cinnamon made for a very tasty loaf.
Ashley says
The addition of plantains to this bread is so great! I've always loved plantains but have only used them for tostones. I'm so glad I have a new way to prepare them.