Sourdough Banana Bread

Combine the levain ingredients, cover, and let ferment for 5-7 hours until fully ripe.

In the bowl of a stand mixer, combine all dough ingredients except the butter, sugar, and salt, mixing until smooth and elastic. Gradually incorporate the butter, sugar, and salt, kneading until medium gluten development is reached.

Transfer the dough to a container and let ferment in a warm spot for two hours, performing two stretch-and-folds, one every hour.

Place the dough in the refrigerator at 4-6°C for extended fermentation.

After 14-20 hours, take the dough out of the fridge and, if necessary, let it finish proofing at room temperature.

Divide the dough into three portions, preshape each into a round, and place them into buttered loaf pans.

Proof at room temperature for 4-5 hours.