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Sourdough banana muffins

Ingredients (makes 12 muffins)

250g Organic Dark Rye Flour - Type 1350 (603)
250g Organic Stoneground White Flour
100g rye sourdough (ca. 100% hydration)
360g water
5g salt
2 ripe bananas


Place all ingredient apart from the bananas in a mixing bowl. Knead until the dough becomes smooth and elastic. Leave to rest for 15 minutes. Mash bananas with a fork. Add banana pure to the dough and mix well. The dough should now be soft but not liquid. Fill dough into a silicone muffin tray. Leave to prove at room temperature for 5 to 8 hours.

Bake first 5 to 10 minutes at between 230°C and 240°C (gas mark 8). Bake for another 20
minutes between 180°C and 190°C (gas mark 4-5).