How to Make Dorito Bread. Because You'll Want To

bon appétit magazine

Andy Rapoport


Dorito Bread
Dorito Bread

"The inspiration behind this preposterous recipe was the desire to create something juxtaposing man's most basic sustenance, made with the ancient tradition of a wild yeast starter-with an ingredient most modern, heavily processed, and addictive: the Dorito," says Andy Rapoport, proprietor of HBR.

See more: 25 Ways to Use Sriracha

DORITO BREAD
Makes 1 loaf

I can't stress enough the importance of using a scale and weighing ingredients for accuracy, as I learned the hard way-and I do mean the hard way (see: Andy's first attempt at baking bread; see: Definition of Kitchen Fiasco). The addition of crushed Doritos as a final topping is crucial.

Ingredients
Leaven
28 g. wild yeast starter
50 g. all-purpose flour
50 g. room-temperature water

Dough
100 g. leaven
300 g. plus 20 g. room-temperature water
500 g. all-purpose flour
20 g. kosher salt
2 cups, plus 1 cup coarsely crushed Doritos

Watch the dorito bread video here.

Preparation
Leaven In a small bowl, combine starter, flour, and water and stir until completely mixed. Cover bowl with a dish towel and let sit at room temperature for 8-12 hours, or until the mixture is bubbly, aerated, and has a tart, apple cider vinegar aroma. Dough In a large bowl, whisk leaven and 300 g. water. Add flour and mix until fully incorporated. Cover bowl with dish towel and let dough rest 30-40 minutes. Add salt and remaining 20 g. water; stir or gently mix with hands until salt is dissolved. Let dough rise, covered, for 3-4 hours. Every half hour during this rise, gently stretch one side of the ball of dough upwards out of the bowl, and then fold it back over the mound of dough remaining in the bowl; repeat on all four sides. (This gentle, in-bowl kneading develops the gluten in the dough while maintaining maximum aeration.) Once dough has about doubled in size, remove from bowl and fold each edge into the center. Shape into a ball and return to bowl. Cover and let rise 3-4 more hours. Place a Dutch oven in your oven and preheat oven to 500°. Pour 2 cups Doritos over dough and fold gently until evenly distributed. Carefully remove Dutch oven and place dough inside. Cover and return to oven; lower temperature to 450° and bake for 20 minutes. Remove lid and continue to bake for 30-35 minutes, until crust is brown. Remove from oven and turn bread out onto rack or cutting board. Cool completely before slicing. To serve, generously spread a slice of Dorito Bread with Dorito Compound Butter (recipe below). Sprinkle generously with remaining coarsely crushed Doritos. Pairs well with white Burgundy, Pinot Gris, and chilled Budweiser in a can.

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