Banana Walnut Bread
1.
Put high-gluten flour, natural yeast, white sugar, banana and salt together
2.
Pour into the mixer and add water to stir until the surface of the dough is smooth and elastic
3.
Add walnuts and stir well
4.
Ferment for 120 minutes at room temperature and 30℃, divide into 550 grams after the hair is finished, and relax for 30 minutes
5.
Exhaust the dough, roll it into a cylindrical shape, dip low-gluten flour on the surface and put it in a rattan bowl
6.
Ferment for 90 minutes at 30°C and room temperature
7.
Pour into the baking tray and cut the surface
8.
Bake with steam at an oven temperature of 220°C for 35 minutes