Sweet mango sourdough is one of the best flavored sweet loaves I have ever made. Such a tender, airy texture with an incredible flavor – it melts in your mouth.
Try it and don’t thank me 😉
Ingredients
Stiff Sourdough starter
- 10g sourdough starter
- 30g water
- 60g bread flour
Dough
- 300g bread flour (100%)
- 150g fresh mango (50%)
- 100g condensed milk (33.3%)
- 1 large egg
- 30g soft butter (10%)
- 60g stiff starter (20%)
- 6g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
Directions
Day 1
Starter:
- 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into tight roll, place in jar, cover with water, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
- In about 8-10 hours the top of the starter will dry and the bottom will start to melt in water. We will need the center part of it.
- Keeping stiff starter in the water will help to reduce its acidity and sourness of final product (learn how to make starter from scratch here).
Day 2
Dough:
- 8 am cut fresh mango, add it to the food processor along with condensed milk and an egg. Purée it all together.
- Add fruit purée and stiff sourdough starter to the flour and let autolyse for 1 hour.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Add soft butter, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm transfer the dough to the fridge for cold fermentation till next morning.
Day 3
- Remove the dough from the fridge.
- Shape as desired. I used a glass loaf pan with dimensions 16.6×2.5×9.8 inches.
- You can divide the dough into 3 pieces, and braid it.
- Put a sheet of parchment paper on the bottom of your loaf pan.
- Transfer the shaped loaf into the loaf pan.
- Cover the dough and let it proof for 3-4 hours at 76-80F /24-28C until it doubles in volume.
- Now, sprinkle some flour on top of your loaf or egg wash it.
- Preheat the oven to 375F.
- Bake for 35-40 minutes until golden brown.
Enjoy.
Thanks Natalya for your clear instructions and pictures. I can’t wait to give this a try. I have a three questions:
1. If I were to half the quantities and make the stiff starter for, say, three days and then make the correct amount on the fourth day, would that reduce sourness? and
2. Are you able to say what weight the egg is? I’m asking because I use free range eggs from a farm and sometimes the egg sizes are a range! 😁
3. Will there be a difference in the bake if I don’t have a glass dish?
Many thanks for your answers, in anticipation.
Patricia,
Hi!
Thank you for your feedback.
1) keeping stiff starter in the water, significantly lower acidity.
2) one large egg weighs about 55-57g
3) you can use any loaf pan, I mentioned dimensions , so you’ll get an idea 😊
Hi Natalya many thanks for your prompt reply.
Kind regards
Patricia
Hey Natalya, Can’t wait to try it out. I have one question, do were move the top and bottom of the stiff stater and only use the middle one or we use as the whole roll of the stiff starter?
Ruchita, hi!
Yes, all correct! Because in 8-10 hours bottom part will be melting, and top part will get dry.
Boa tarde! Estou na dúvida sobre 60g de fermento em pó que vc menciona na receita. Por favor, pode me esclarecer. Agradeço sua ajuda, e também quero parabenizá-la por sua receitas que são maravilhosas. Muito obrigada.
Hi Natalya, It’s great 👍, Looks so delicious 😋
I have a question. When do you add dry yeast?
Sherry, hi!
Yeast can be added with mango purée.
Terima kasih sudah berbagi resep yang sangat menarik.
Pertanyaan sy adalah : bila saya tidak punya starter pemula. Bagaimana?
Apakah saya bisa buat dengan memakai ragi kering?
You wrote about the starter: We will need the center part of it.
What does it mean?
Tnx for all the recepies!..
🙂
Yes, all correct! Because in 8-10 hours bottom part of stiff starter will be melted in water, and top part will get dry.
Dear Natalya, if we use only the center of stiff starter, do you know how many grams it will be? Or we just use everything which is not dry and/or melting? Thank you in advance.
Just follow the required amount provided in the list of ingredients 🙏
Hi Natalya
It looks delicious. Is the 10gram sourdough starter fed before you make it into a stiff starter?
Many thanks.
Prisca
10 g sourdough starter is taken from a mature starter culture ready to use.
It should be 10g of mature ripe starter 😊
Hi Natasha,
Could you please be more specific on how to use the starter after it’s peaked. Simply unfold it first and pick out the good (middle) parts with one’s hands? Or is it something more elaborate?
Thanks in advance.
Yes, all correct! Soft part and melted part should be discarded!
Just use the center part 😊
Gotcha! Спасибо!
Вам спасибо 😊 🙌🙏
Great recipe! Approx how many grams of starter do you add to the mix?
Thank you!
Recipe required 60g of stiff starter 😊
It looks so delicious!
I am wandering did you use your 100% starter and just fed it at this ratio and used it the next morning? Or you also have stiff starter?
Thank you)
Yes, you are absolutely correct , I used my 100% hydration starter and convert it to stiff starter night before baking
Hi!
If I dont have sourdough, can I replace with just yeast? How much would it be?
To completely slik the stiff sourdough starter
Usually it should be no more than 1% of yeast from total amount of flour. 😊
When do you add the yeast?
Add yeast with mango puree
Thank you!
I ended up making 6 loafs and they all turned out great. Definitely a big hit with my family.
Klaudija, thank you!
Happy your family liked it ❤️
Baked the recipe and it is a very soft light crumb. It made a very nice sandwich bread texture loaf. Mine did not turn out to have any mango flavor though. I used a ripe mango and proper measurements. Is there a particular type of mango you like to use that gives more flavor to the bread?
Hannah, thank you for your feedback!
I would say it more of a mango smell, than flavor.
Loaf has that tropical fruity mango smell. But tastes like sweet bread 😊
Loved this bread! Mango flavor was not strong at all, just a faint scent, but slightly sweet and delicious overall. The texture was very soft and tender. Great recipe!
Thank you for kind feedback! This is one of my favorite sweet breads 🙏
Love the look of this recipe. The mangos here are a bit hit and miss, but we have really sweet tinned mango puree. Do you think that would work instead?
Yes, pure will work for sure!
Amazing! Thanks – will try this soon 😊
Yes, mango pure will work great
Baking day for this today, after all the preliminary steps in the last few days. Thank you for the recipe.
Your loaf pan measurements (16×9) are much bigger than a normal loaf pan. But the link to Amazon has a
Normal size (9×5) loaf pan. The amount of dough seems squished into the 9×5. So I used an 11×7”casserole dish. Would love your comments and suggestions.
Hi 👋
Thank you for your recipe
Can I put apple purée instead of mango ?
Sure, it will be delicious 😋
Thanks for sharing this! May I ask what flour you use? My dough turns out more like a batter compared to yours which is such a smooth and taffy looking texture. I don’t know how to get mine to that?
Hi!
I’m using King Arthur Bread flour with protein content 12.7%
J’ai fait cette recette. Ça sent divinement bon, léger et quel goût.Merci