Whoa whoa whoa. Are you sure you can handle this? I mean, it IS called “The Hurricane” for yeast’s sake! Team Fire in the Fornix’s adventurous seaweed, sesame, and brown-rice concoction, inspired by the flavors of Hawaiian popcorn, stole the collective heart of the people, thus grabbing that coveted People’s Choice award. There was a lot of chatter about how crazy delicious a slice-a-dis would taste topped with a fried egg!! Continue reading for recipe…
Fire in the Fornix
“The Hurricane”
This bread is best baked in a deck oven. If you’re making it at home, you’ll get the best results baking in a cast iron pan.
(Yield: 2 loaves @ 1.240kg each)
Ingredients:
water: 0.700
whole wheat: 0.516
bread flour: 0.516
cooked brown rice: 0.268
levain: 0.217
poolish: 0.052
salt: 0.027
Additions:
wakame: 0.015
aonori: 0.002
toasted sesame seeds: 0.175
TOTAL: 2.488kg
Mix everything except the additions and a bit of the water until intense.
Add the additions on first speed just until incorporated.
Let it bulk ferment until it’s grown a bit less than double its size.
Divide and then bench rest 20-30 minutes. Final shape. Bake for about 40 minutes in a 520F deck oven. (Temperature may need adjustment for home oven…).