Ingredients

150 grams of high-gluten flour

1/2 teaspoon of dry yeast

10 grams of sugar

2 grams of salt

80 grams of banana

35 grams of water

5 grams of salad oil

No-knead banana country bread Chiaki Fujita's Method

Put salt and sugar into a bowl and add water (tap water can be used in summer, warm water at 25-30 degrees in spring and autumn, and warm water at 35 degrees in winter). Then add dry yeast to the water and let it sit for 1 minute until the yeast dissolves.

Add salad oil and mashed bananas to the bowl, stir with a spatula and mix evenly

Add high-gluten flour to the bowl and stir until no powder appears. After the dough forms, cover with plastic wrap and ferment for 2 hours. (Due to the different water content of bananas, if the dough is really difficult to form, you can mix the dough by hand)

After the first fermentation is completed, use a rubber spatula to insert between the bowl and the dough, and stir from bottom to top. Deflate the dough

Cover with plastic wrap again and ferment for 1 hour

After the second fermentation, prepare to take out the dough. Sprinkle some flour between the basin and the dough, divide the dough into 2 equal parts, and use a rubber spatula to remove 2 small pieces of dough. (Refer to Xiaoyue's recipe for the step diagram, see the introduction)

Place the small dough on a floured chopping board/pan, and shape the dough into a round shape with a tight surface.

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

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