Brunchelina, Robread De Niro, Christofen Waltz and Scarbread Johansson: Star cast in a #brotokoll production with a thrilling load of action and a fantastic (oven) cinema experience.
This creation has been running like a movie on my bread-mind-screen for a long time. A bread in which emotions and culinary apects as we all know and love them from cinemas and movie theaters are combined. More precisely, this loaf’s philosophy is about the classic two cinema snacks:
Popcorn or Nachos
Fortunately (unlike during family discussions in front of the cinema’s cash desk), you don’t have to fight on either side. And in order to get an idea of what to expect, here comes the story and script of our BLOGbuster:
Latin lover Jalapeño falls in love with the seductive British MI6 agent Cheddar, who is hired to transport 650g gold and crusty secret material from Hungary (dried peppers) to Italy (Semola Integrale, thyme).
The Canadian spy Bread Flour gets notice of it, suddenly a Swiss banker (Farina Bona) appears and a bang with an explosive finish (popcorn) leads to what everybody was hoping for – an open (crumb) end.
What a blogbuster!
Jalapeño-Cheddar Open Crumb wheat sourdough with popcorn-crust
#brotolkoll Blogbuster is exciting, like Bread Boys 2. It makes you thinking of Crazy Stupid Loaf. And it is just perfect for your party buffet, a barbecue session or served as snack during your next movie night.
If you still need some hints in terms of (open) crumb technique, take a look at the #brotokoll Open Crumb Tutorial and the sourdough guide here on the blog.
Farina Bona*
In addition to strong breadflour and double-ground wholemeal durum wheat semolina (Semola Rimacinata Integrale), there is a very special flour is used in this recipe, which is called Farina Bona*.
Farina Bona is roasted and finely ground corn flour. Traditionally, its roots are found wherever corn was used for human nutrition under poor conditions. But in France it was also mixed with milk or wine or used as flavouring in enriched doughs. Thanks to the increasing Slowfood movements and activities, Farina Bona experienced a still ongoing upswing in southern Switzerland.
#brotokoll Blogbuster
I guess we are done with the opening credits – let’s start the show:
Set? (kitchen) is prepared. Oven? on. Ingredients? ready. Dough? fermenting.
#brotokoll Blogbuster Scene 1, Take 1. Aaaaaand: Action!
Our #brotokoll Blogbuster is a perfect candidate to be baked in your Challenger Bread Pan* !
Tag your results with #brotokoll on Instagram & Facebook. I can’t wait to see your bakes!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshop overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
Happy baking!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!
- 238 g Breadflour available at bongu.de
- 48 g Semola Rimacinata Integrale (alternative: 24g Semola Rimacinata and 24g whole grain flour)
- 12 g Farina Bona (roasted corn flour) available at bongu.de
- 60 g Levain 3-4 times fed, as described in the recipe below
- 242 g Water
- 6,5 g Salt
- 2-3 pieces Jalapeño peppers roasted in the pan and cut into rings
- 40-50 g Cheddar cut into cubes
- 1 cup Popcorn coarsely milled
- Thyme optional
- Dried peppers (powder) optional
TA (Hydration) 183 (83%) Ingredients
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This time frame is just an indication and depending of the activity of your sourdough culture. I highly recommend using the same flour for building the levain, as you are using it for your usual sourdough feeding.
Check out my sample feeding-schedule below in the recipe notes or in the recipes "Lime story" or "Moulin Ruch".
48g Semola Rimacinata Integrale (alternative: 24g Semola Rimacinata and 24g wholegrain flour)
12g Farina Bona
242g Water (cold)
Mix all flour types and the indicated amount of water and let the dough rest well covered for 3-4 hours at room-temperature (Autolyse).
60g Levain
7g Salt
Add your levain to the autolyse dough and mix it by hand for 5-10 minutes (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Kneading). Cover the dough and let it rest for 20-30 minutes. Now add the salt and knead another 2-3 minutes. Put the dough into a greased container and let it rest well covered for 30 minutes at room temperature.
40-50g Cheddar
some dried thyme
some dried pepper powder
Moisten your working surface with water, release the dough onto the surface and give the dough a light round of stretch and folds. Return the dough into the greased container and let it rest for 45 minutes.
Now laminate (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Lamination) and sprinkle the Jalapeño peppers (cut into rings), the Cheddar cubes, thyme and pepper powder onto the dough. Return the dough again into the greased container and let it rest for 30-45 minutes.
Perform now 2-3 rounds of coil folds with 30-50 minutes in between (judge the right moment of folding always depending on how much your dough is spreading in the container). After the last round of folds, let the dough ferment untouched until it achieves a volume increase of approximately 40-50%.
Release the dough gently onto your working surface (sprinkled with the milled popcorn) and shape it, following the instruction-video (Basics | Open Crumb - Sourdough Series | Shaping). Let the dough rest for 5 minutes (sealed side down).
The indicated recipe quantities are for 1 loaf of 650g.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
Levain buidling timetable - Example:
As most of you are maintaining your starters in the fridge for a couple of days during the week, it is extremely important that your sourdough is fed 3-4 times, before builidng the levain (the last feeding) for your planned bake. Those feedings will reduce the acid load and will increase your starter's activity level. Have a look at the Tutorial-Video.
For the feedings, just work with very small quantities of flour and the according ratios of starter (the sourdough you have stored, or the amount resulting from the stages of the timetable-example shown below) flour and water. All produced discards can be perfectly used for making flavorful Fleur de Levain. HERE is the instruction guide.
Friday morning: 1:3:3 (2g starter: 10g flour: 10g water)
Friday noon/afternoon: 1:5:5 (2g from previous stage: 10g flour: 10g water)
Friday evening: 1:10:10 (2g from previous stage : 20g flour : 20g water)
Saturday morning: LEVAIN: 1:2:2 (previous stage : flour: water) - you should end up with the total amount as indicated in the recipe
This example shall show you the way how you may plan your feedings. Observe your sourdough - and try to estimate the time it needs to rise until it's peak at a certain feeding ratio. On your baking day, you'll use your levain on the young side (4-5 hours young at its peak). This favors both, open crumb and ovenspring.
