The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Deep Fried Bread Sticks Question

Alcibiades's picture
Alcibiades

Deep Fried Bread Sticks Question

Hi everyone!


I had some breadsticks at a pizza place called "Il Forno's" in Frederick, MD. The bread sticks had a soft, slightly chewy crust and a soft moist crumb inside. Later I sent an e-mail to the restaurant asking for the recipe, but I never received a reply. The only info I can find on deep fried bread sticks is a chinese bread recipe called "You tiao," but I believe this bread would be too moist from the oil.


Before I start dropping pizza dough into oil, can anyone point me in the right direction as to the best way to replicate these bread sticks? Sorry that I don't have anymore information, but if you live near Frederick, MD, check out the restaurant. The pizza is cooked in a wood fired brick oven and is delicious and maybe you could smuggle some breadsticks out and reverse engineer them for me! :) . I live in Japan and can't make it back for a few years :(


 


Thanks!

jcking's picture
jcking

Are those bread sticks actually fried or do they only appear to be fried? Or you're not sure.


Jim

Alcibiades's picture
Alcibiades

I would say that they only appear to be fried. The have an even color, some air pockets, and a light colored crust. Very much like pizza crust, but soft crust and a fluffier crumb.

Nickisafoodie's picture
Nickisafoodie

The odds are pretty high that it is the same dough as they use for pizza, with perhaps some added seasonings and oil for flavor?

Alcibiades's picture
Alcibiades

I agree. The dough is probably regular pizza dough, but I know it is not baked in their wood-fired oven and it has a lighter texture than the pizza crust.

Chuck's picture
Chuck

How much lighter is the texture? Pizza dough can be given a somewhat lighter texture any of several ways:

  • adding a bit more oil to the dough
  • not weighing the dough down with pizza ingredients
  • not "deflating" the dough by stretching it out on a pizza pan and popping all the visible bubbles
  • letting the dough rise another half hour
  • maybe it just seems lighter because it's so small

It sounds like they have another oven besides the one they make pizzas in. It's probably at a temperature more like 400-500F than 600-700F  ...but I'd guess there's nothing else special about it.

I'll bet one of the things they do is mist the freshly baked bread sticks with olive oil as soon as they come out of the oven. It would be enough to taste, to change the color slightly, and maybe eventually to feel on your fingers, but not enough to make the breadsticks "soggy". Some pizza places use an olive oil mister all the time anyway to mist the ring around the outside of every pizza as it comes out of the oven, so it would seem a "slam-dunk" for their baker to do the same thing to their breadsticks. (This is a perfect use for one of those refillable olive oil misters:-)

(P.S. I suggest being a bit careful about writing to commercial establishments asking them for their recipes. It's not unheard of to by return mail recieve not only the desired recipe but also a bill for many many hundreds of dollars for a "trade secret". Such things won't happen [and you're more likely to get a positive response too] if you're there in person.)

mrfrost's picture
mrfrost

No mention of being deep fried in the online menus, fo what it's worth.

http://www.ilfornopizzeria.com/Appetizers.html

IndyRose's picture
IndyRose

Makes me wonder if they anoint the bread sticks with oil after pulling from the oven?  Mom used to butter the crust while hot which made it very yummy, softer but the texture inside was chewy. 

Chuck's picture
Chuck

...Makes me wonder if they anoint the bread sticks with oil after pulling from the oven?...

I'd guess so too. I'd further guess the "annointing" is done with one of those refillable olive oil "spray misters", which are already present in many pizza shops.  Using a spray mister makes it simple to cover every inch, yet only with a consistently small amount.

IndyRose's picture
IndyRose

True, I really like those misters!  Back in the "old days" Mom would just do a nice smear of a stick of butter over the top of that hot crust.  Those were the days that we didn't have evil cholesterol!