Deep Fried Sourdough Bread
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A unique twist on traditional sourdough bread by deep frying it instead of baking. A fun and experimental approach to sourdough.
00:15:00 total
Serves 8
medium
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Ingredients
- bread flour - 450g
- whole wheat flour - 50g
- stiff sourdough starter - 100g
- water - 375g
- salt - 10g
- oil for frying - 5L (preferably a neutral oil like canola or vegetable, enough to deep fry)
Instructions
- Knead Dough: Knead the bread flour, whole wheat flour, sourdough starter, water, and salt together.
- First Rest: Let the dough rest for 15 minutes.
- Knead Again: Knead the dough some more.
- Bulk Fermentation: Allow the dough to double in size, applying a stretch and fold whenever it flattens out significantly. This will take 6-12 hours depending on the temperature.
- Shape: Shape the dough.
- Proof: Proof the dough in the fridge.
- Prepare for Frying: Instead of baking, deep fry the dough in oil preheated to 350°F (175°C).
- Deep Fry: Carefully place the dough in the hot oil and fry until golden and cooked through, approximately 15 minutes.
- Cool and Serve: Allow the bread to cool slightly before slicing. Serve warm.
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