Plantains in bread? Yes! It's been done before, and my interest to try it, myself, was inspired by my friend Sarah Owens of BK17 Bakery. A Brooklyn baking maven, she is currently visiting Ecuador, and sharing the exploration on her blog. Adventurous Sarah brought her sourdough with her, and she's baking with local flour and making the most of her sabbatical!
I took out an old adpted plantain bread recipe that was inspired by Peter Gordon. Fiddling with my breadstorm calculator, the numbers seemed okay. Nevertheless, I ended up changing the make up and structure to create a crustier loaf. Initially the dough, wet and unmanageable, seemed doomed, until I folded and strengthened it, having remembered some of baker Eli Colvin's advice, All to say it's useful to think out of the so-called baker's box sometimes, winging it.
Wing it I did. The dough wet and wild went into retard overnight, shaped and a short hour proof into the oven! Here is what I got!