Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn’t like the heavy rock bread. Was it an accident from dough left out too long? Probably. If it was an accident, it was a delicious one!
A gloriously delicious banana bread formulation is something that most bakeries can use all year round to please their customers. Having a recipe that is consistently moist, flavorful and full of wholesome ingredients is priceless. Give your clients the highest quality that you can, and they will be loyal for a lifetime.
Generally, the French Bread found in America is glorified white bread. This is not that bread. This is a traditional French Bread with a pre-ferment called a Poolish. The poolish is blended and allowed to ferment for 8-12 hours at room temperature before the dough is made.