About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Thursday, 28 May 2015

Sourdough Onion Rings

I had some Onion Rings in a restaurant recently, and they were fantastic, it got me thinking, surely I could do the same? And given my love of sourdough, surely I could incorporate the two. And maybe if I part cooked them I could freeze them for re-heating in the oven later. It was time to experiment. There were no pictures of the original, they disappeared too quickly and anyhow, Yvonne complains if I stop eating to take pictures during a meal.

I cut a large onion and made some rings, which I marinaded overnight in Red Wine vinegar. (home-made) to boost the flavour.

I also made up a sourdough leaven from 50 g starter with 50 g each of flour and water, mixed to a paste. This will ferment overnight.

Next morning I prepared to cook. I will drain the rings and dust with white flour before I start,
then a dip in the batter, which is foaming nicely.

I've heated oil, and lowered the rings in for about 5 minutes,

 then turning for 3 more. The oil should not be too hot, definitely NOT smoking. About 170° C is good. Take the rings out as they start to brown and drain on paper.

Let the oil warm up a little before frying the next batch.

I'm freezing these as an experiment so I've let them cool and put them on a metal tray.

I covered the tray in a plastic bag and laid it on top in the freezer. After about 6 hours I can move the rings into a storage bag. The next part of the experiment will be to reheat them and see how they behave. I'll let you know.

No comments:

Post a Comment