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Banana Flour Dough Bread



Banana Flour Dough Bread


First Batch

436 g banana flour 1134 g organic all purpose flour 320 g sourdough starter 889 g water

Second Batch

30 g salt 118 g water


Banana Flour Dough Bread

  1. Mix the first batch of ingredients in a mixer until all the flour is fully hydrated and leave to rest for 20 to 30 minutes. Place the dough in a container.
  2. Mix the dough in the mixer and gradually add the second batch of ingredients. Mix until it is well incorporated.
  3. Give the dough a fold either in a container or on a countertop and then let rest in a covered container for 30 minutes. Repeat this step two more times.
  4. Divide the dough into four equal parts and shape into rounds and place them on your countertop and leave covered for 30 minutes.
  5. Shape into free form loaves and place into floured baskets. Let rise for one to two hours.
  6. Preheat your Miele Oven to 230°C. Select the Moisture Plus setting with 2 bursts of steam and turn the Crisp Function off.
  7. Score the top of the loaves with one cut.
  8. Bake for around 15 minutes then rotate and turn the Crisp Function on and bake for 25 minutes more at 200°C.
  9. Take the bread out of the oven and let cool.


  1. The water in the second batch of ingredients can be replaced with any soaked muesli or grain mix and the salt can be increased to 35 g.
  2. Right after shaping, the loaves can be coated in any flat seed such as sesame, linseed, or rolled oats and placed into floured baskets.
Preparation Time

Richie Manapat is the master baker behind the movement to have better bread in the Philippines. He oversees the bread programs of several establishments such as Masa, Manu Mano and Lagrima. With each of his ventures, he aims to promote the finest local and natural ingredients.

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