We like trying out new things, so here is something very different: Popcorn sourdough bread.
The idea came after a cinema visit where we had some popcorn left. We didn’t want to throw it away so we thought about how to make use of the leftovers.
Hopefully, this sourdough bread would have this typically caramelized popcorn taste – so why not give it a try?
Check out our conclusion section at the end of this recipe to see if it worked out like we expected.
Things to know before you start
|Bulk Fermentation, Stretch & Fold
In 29 to 35 hours you will be welcomed by the great smell of this popcorn sourdough bread.
Another simple recipe for a sourdough bread. This time we are just adding the shredding as a new step.
You can have a look at our recipe sourdough bread for beginners which contains a lot of details for the different steps if you have never baked one before.
|Starter – Preferably from all-purpose flour
|Water – Room temperature
- Mix your sourdough starter with the ingredients above
- Store sealed for 10 hours at 20-22°C (68-71,6°F)
- Shred all of the popcorn until it is finely shredded like whole wheat flour
- Using a blender is pretty much the best way to do it
|Shredded sweet popcorn
|Yeast – Fresh
|Water – 30°C (86°F)
- Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 8 minutes on speed level two
- The dough should be smooth after mixing
4. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 3 hours at 20-22°C (68-71,6°F)
- During that time stretch & fold the dough every 30 minutes (4 times in total) and after the 4th time let it ferment further for 1 hour until 3 hours in total are reached
- After each stretch and fold put it back into the bowl and cover it again so it doesn’t dry out
- Get the dough in shape by rounding it
- Dust your proofing basket with all-purpose flour
- Put your previously shaped dough seam-side-up in the dusted proofing basket
- Add a bit of flour on top and cover it with a towel
- Let it proof for 12 to 18 hours in the fridge at 5-8°C (41-46,4°F)
- Cover a pizza peel with parchment paper
- Take your proofed dough out of the fridge
- Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
- With a bread lame make a cross cut (about 2-3 cm deep) on top of the dough
- Preheat oven to 260°C (500°F) for ~45 minutes with the upper and lower heat function
- Put the loaf in the oven, create steam and bake for 40 minutes
- After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again
- After baking take out your sunny spelt sourdough bread immediately
- Let your bread cool for about 2 hours on some kind of grid before you start cutting it
The crust of this bread has a subtle crunchiness. You can tell that popcorn has been used for this bread. This could also be the reason why the crust has a certain glow, almost like it is caramelized.
Has a slightly yellow touch and it is slightly wet and fluffy. While the dough already smelled a lot like popcorn, the crumb only shows a very slight touch of popcorn but doesn’t have a rich popcorn flavour.
This sourdough popcorn bread has a light sweet taste, somehow soft and with a touch of sourness. The sweetness is different than when you use sugar, it is more like caramel. Every now and then you may find a piece of popcorn in this bread, depending on how small you shredded it. Additionally, this bread has a slightly malty taste which reminds a bit of pretzels.
Goes good with
This bread is predestined to work with sweet toppings. As the sweetness is only very light, you could also combine it with slightly hearty things. To be honest, we would recommend sweeter things like honey or jam. Also cream cheese perfectly fits to this bread.
Enjoy your popcorn sourdough bread!