Got some leftover Spam and cooked rice sitting in your fridge? Don’t let them go to waste! Turn those ingredients into a Spam Fried Rice Sourdough Loaf. By combining the salty goodness of spam with the aromatic flavors of fried rice and the delightful crunch of bread, you’ll create a unique and delicious dish that’s perfect for breakfast, brunch, or a satisfying snack. This recipe is a clever way to repurpose leftovers and elevate them into a tasty new creation that’s sure to please your taste buds. So let’s get cooking and transform those leftovers into a scrumptious and satisfying meal that is bound to impress!
The Process
Ingredients
- 60g levain
- 5g sourdough starter
- 30g flour
- 30g water
- 300g bread or all-purpose flour
- 234g water (78% hydration)
- 6g sea salt
- ~1/5 cup leftover spam fried rice
- Half rice flour and half all-purpose flour mix, for dusting
Day 1: Build Levain
9:30pm: Make levain by combining 5g sourdough starter with 30g flour and 30g water.
Day 2: Ferment Dough
- 8:00am: Autolayse – mix flour and water together, reserving 10g of water. Set aside. Mix the reserved 10g of water with salt. set aside.
- 8:30am: Start Bulk Fermentation – add levain into flour and water. Squeeze and fold to incorporate.
- 9:00am: Add salt water mixture into the dough. Squeeze and fold to incorporate.
- 9:30am: Stretch & Fold (see video) – Take the side of the dough, stretch it up and over the top of the dough. Rotate and repeat. Do about 4-6 stretch & folds.
- 10:00am: Laminate
- Wet a work surface with a thin layer of water. Transfer the dough onto the surface and spread it thin. Sprinkle your leftover spam fried rice all over.
- Fold one side of the dough over 2/3 of the dough and then fold the other side of the dough over, completing the letter fold. Sprinkle more of the fried rice on top and then roll the dough up, completing the lamination process. Place the laminated dough seam side down in your proofing container.
- Wet a work surface with a thin layer of water. Transfer the dough onto the surface and spread it thin. Sprinkle your leftover spam fried rice all over.
- 10:30am: Coil Fold (see video) –
- At this point, the dough should feel relaxed and soft. Gently lift the dough from the center, stretching one side until it pulls free from the container. Let the free edge of the dough fold under itself, then release the dough back into the container.
- Repeat on the other end. Lift the dough from the center again, freeing the opposite end. Allow it to fold under, then gently release the dough.
- Rotate the proofing container and repeat the same process on the other side. If you’re unsure which end you’re working on, check the ends of the dough—they should look coiled (see photo). The goal is to fold these coiled ends under.
- At this point, the dough should feel relaxed and soft. Gently lift the dough from the center, stretching one side until it pulls free from the container. Let the free edge of the dough fold under itself, then release the dough back into the container.
- 11:00am: Coil Fold
- 11:45am: Coil Fold
- 12:45pm: Coil Fold –This is the last coil fold.
- 1:45pm: Shape (video)
- Lightly dust a banneton or proofing towel with a 1:1 mixture of flour and rice flour to help prevent sticking. Dust your work surface and the top of the dough with flour as well.
- Turn the proofing container upside down onto the work surface; the dough should release easily. Take the left side of the dough between your fingers, stretch it out, and fold it over the center, like a letter fold. Gently press the crease into the dough. Repeat with the right side to complete the letter fold. The dough should now resemble a rounded log.
- Next, fold the top of the dough over the center, lightly pressing down the edges. Roll the dough up, Swiss roll-style, until the seam is at the bottom. Pinch the edges together and tuck them underneath the dough.
- Using a bench scraper, flip the dough from the work surface into your hands, seam-side up, and place it into the banneton. Cover the dough and let it rest for 1 hour.
- 3:00pm: End Bulk Fermentation: ~6.5 hours at 72F. Put the dough into the fridge to retard (cold ferment) until you are ready to bake the next day ~16-19 hours.
Day 3: Bake
- 9:00am: Preheat the oven to 500F. Place the dutch oven inside.
- 9:40am: Score & Bake
- Take a parchment paper and cut the corners out. This helps with putting the sourdough into the dutch oven. Flip your dough out from the proofing basket. Score and lightly spray with water from a spray bottle.
- Take the dutch oven out of the oven and remove the lid. List the dough by the ends of the parchment paper and place it inside the dutch oven. Put the lid back on and transfer the dutch oven to the oven. Reduce the oven temperature to 450F.
- Take a parchment paper and cut the corners out. This helps with putting the sourdough into the dutch oven. Flip your dough out from the proofing basket. Score and lightly spray with water from a spray bottle.
- 10:00am: Take the dutch oven out and remove the lid. Marvel at your work and transfer it back to the oven.
- 10:30am: Finish Bake. Remove the sourdough and let it cool for about an hour before slicing.
Related Resources
- My sourdough process: starter maintenance & baking schedule
- Seven essential sourdough bread making tools
Looking for more interesting Sourdough Loaf creations? Check these out:
