Golden Globos

Does anyone have a recipe for  oriental arabic balloonbreads? The ones you can even fill with salad or other stuff? That was the question I was confronted with in my favorite Facebook Messenger group.

No sooner said than done – or better said developed.

My challenge was to create the balloon in a dimension and thickness, that would allow me to fill it after cooling down.

I was so surprised by the fact that the recipe worked at the very first try. Golden and crusty balloons (Golden Globos), perfectly suited  to be filled and served during barbecue season.

Bake it fill it love it – have fun with my Golden Globos!  

You still don’t have wild yeast water in your portfolio? HERE you will learn everything you need to know.

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Golden Globos

TA (Hydration) 165 (65%)

Ingredients

• 300 g Tipo 0, italian flour available at bongu.de
• 145 g Water
• 50 g Yeastwater active
• 6,5 g Salt
• 7,5 g Oliveoil

TA (Hydration) 165 (65%) Ingredients 300 g Tipo 0, italian flour available at bongu.de 145 g Water 50 g Yeastwater active 6,5 g Salt 7,5 g Oliveoil

Instructions

Pre-dough (Biga)

100g Tipo 0, italian flour
50g Yeastwater

Mix all pre-dough ingredients. Once your Biga (put it into a high bin or container) has grown by a third in size, let it rest well covered for 16-48 hours in the fridge.

Autolyse

Biga
200g Tipo 0
145g Wasser

For the autolyse, mix Biga, flour and water, cover it and let it rest for 1 hour.

Main dough

6,5g Salt
7,5g Oliveoil

Now add salt and knead with your mixing machine for 4-5 minutes at low speed until the dough releases from the bowl. Increase speed and add the oliveoil stepwise. Finish kneading at high speed once your dough is smooth and you are able to perform a successfull dough window-test.

Bulk proof

Cover the dough in the bowl and let it rest for 90 minutes (it should increase in volume by roughly 50%). Now divide the dough in 3 pieces, each at 165g, and form them into balls. Flour them and let them rest covered for about 45 minutes.

Shaping & final proof

Flatten the dough-balls with a rolling pin (make sure to avoid flattening them too much), cover them and let them rest for another 30-40 minutes.

Bake

Preheat your oven at maximum temperature. Flatten the dough pieces one more time, but now by hand, and load them into the oven without steaming (let the remaining breads rest covered until it is their turn to enter the oven). Baking time is around 10-12 minutes - until the Globos achieve the crust of your choice.

Recipe Notes

The Golden Globos are the best candidates for a culinary hide & seek game: salad, barbecue - it's all up to you! Open them and fill them as you desire. Yet another hint: you could also sprinkle them with water and different seeds (sesame, cumin, nigella) before loading them into the oven.

Happy baking with the Golden Globos!