High gluten flour150g

Dried yeast 1/2 teaspoons

Sugar10g

2 grams of salt

Banana 80g

Water 35 grams

Salad oil 5g

Practice of Non-kneading Banana Country Bread in Fujita, Qian Qiu

Put salt and sugar in a bowl and add water (tap water can be used in summer, warm water of 25-30 degrees in spring and autumn and warm water of 35 degrees in winter). After that, add the dry yeast into the water and let it stand for 65438 0 minutes, waiting for the yeast to dissolve.

Then add salad oil and banana puree into the bowl, and stir and mix evenly with a spatula.

Add high-gluten flour into a bowl, stir until the dough is powder-free, cover with plastic wrap and ferment for 2 hours. (Because the moisture content of bananas is different, if the dough is really difficult to make rows, you can stir the dough by hand. )

After the first fermentation, insert a rubber scraper between the bowl and the dough and stir it from bottom to top to exhaust the dough.

Cover with plastic wrap again for fermentation 1 hour.

Prepare for secondary fermentation and take out the dough. Sprinkle some powder between the basin and the dough, divide the dough into two equal parts, and take out two small doughs with the help of a rubber scraper. (For the step chart, refer to the recipe of abortion, see the introduction. )

Place the dough on a floured chopping board/baking tray and knead it into a circle.

Cover the dough with plastic wrap, and ferment for the third time at 35 degrees for 40-50 minutes. Before 10 fermentation is completed, cut a cross-shaped gap with a blade, and then cover it with plastic wrap to continue fermentation.

Preheat the oven to 200 degrees and bake for 20 minutes.