Bing Bread is a Chinese kind of bread, with a flat disc shape. It is crispy in the outside, moist and fluffy inside and made out of many dough layers, quite similar to flatbread. It doesn’t look like it, but it’s so easy to make, you’ll be stunned. Moreover, the slightly salty flavour makes them the perfect pairing for any kind of sauce or dipping.
As I made sourdough panettone, I ended up with loads of sourdough discards. As you probably know by now, I hate wasting food, even though it’s just natural yeast. While looking around I saw this mesmerizing bread not so many people are aware of and I decided to give it a try with all those discards I had. Luckily enough, the recipe I came up with is very simple and the result is amazing. These layered rolls are super tasty and versatile. Perfect the next day as well, in case you manage to save some!
“Joey: ‘Just because she went to Yale drama, she thinks she’s like the greatest actress since, since, sliced bread!’
Chandler: ‘Ah, Sliced Bread, a wonderful Lady MacBeth.'”
Chandler Bing, Joey Tribbiani – The One With The Tiny T-Shirt
Sourdough Discard Crispy Bing Bread
Equipment
- Bowl
- frying pan
- kitchen robot (optional)
- Rolling Pin
Ingredients
- 280 gr Sourdough Discards (60% hydration)
- 150 gr Bread Flour
- 100 gr Water
- 5 gr Salt
- as required Pesto I used homemade pistachio celery pesto
- as required Olive Oil
Instructions
- Dissolve the sourdough in the water and add the flour. Mix well until you get a smooth and soft dough. Add a tiny bit of more water in case the dough results too hard. If you feel confident, add 30-40 gr more water for a fluffier and crunchier bread.
- Let the dough rest 15 minutes, then add the salt and knead again. Knead other 3-4 times 20 minutes apart. Rest the dough in a bowl covered with cling film for 3-4 hours until doubled in size.
- Once the dough is proofed, divide it into half and each half into 5 pieces. Work the dough one piece at the time.
- Roll the first piece into a thin regular sheet, lifting it up regularly in order to prevent from sticking. Either brush with olive oil the surface or with pesto and roll the dough like a swirl and make it into a long log. Roll it again by the length to make it like a long sheet and oil it side up. Tough and roll the dough again into a swirl, until it's like a snail shell.
- Put aside and repeat with all the other dough pieces.
- Warm up a tbsp of olive oil in a frying pan and flatten the snail shell into a disc.
- Place the disc on the warm pan and cook for about 5 minutes each side, until both sides are golden brown. Transfer the bread on a plate and continue with all the bread discs. Enjoy warm!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
