Friday, May 27, 2016

36 hours sourdough Baguette with rice flour


When we came home from our yearly trip to the Netherlands I had a quick look at Zorra's page Kochtopf to see what type of bread we were asked to bake for Bread Baking Day 83. Zorra came up with the idea of baking with special flours.

Since I don't have access to the special flours like emmer, buckwheat, kamut or einkorn Zorra mentions in her post I was happy to see rice flour. We have plenty of rice flour here in Thailand. But, what can I bake with rice flour?
After a good look in my long list of "breads I want to bake" I saw a recipe by TXFarmer. She baked delicious looking baguettes and added some rice flour after a trip to South East Asia.

Before we left for the Netherlands I dried my starter and revived it in just a few days! I'm so happy with "my" Lievito Madre. I'm using for this one a few years already.

Even though I'm baking bread for some years now, I'm still not very good at shaping baguette. I let the bulk rise go too long (because of the high temperature) it showed beautiful big bubbles, but this makes it very hard to shape into a good looking baguette. There is only 50 grams of rice flour in the dough, but it still makes a difference in taste. I was happy with the result and the baguette tasted delicious.

Specifics
 Name                                36 hours sourdough Baguette with rice flour

Adapted from                     TXFarmer
Yields                                2 baguettes
Dough temp.                      24°C
Autolyse                            12 hours 
Mixing                               by hand 
Fermentation                    24 hours  
Shape                               baguette 
Proof at roomtemp.          30 - 50 minutes
Bake 230°C                       32 minutes; 12 with steam and 20 without

This is what I used:
375 gr AP Flour, unbleached 550, 50 gr rice flour, 315 gr ice water, 10 gr salt, 150 white starter (100%)                      
This is what I did:
I mixed flour with ice water and placed in a plastic container in the fridge for 12 hours for a long autolyse.Bulk rise at room temp 21 - 24C or 70 to 75F for 2-3 hours (30C in our house for 2 hours) until it grows about 1/3 in volume. During this time stretch and fold the dough every half hour until enough strength has been developed. Then put in the fridge.

The next morning I added starter and salt to the dough. Using my hands until roughly evenly distributed.

Note from TXFarmer: the 100% starter here has two purposes: it's levaining power to raise the bread, AND it's extra water acts as the "2nd hydration" step in the original Anis formula. To make it even better, the consistency of the starter is much closer to the dough than pure water, so it's easier to mix.

24 hours later, take out dough, if it has not doubled or nearly doubled, give it more time to rise at room temp.
TXFarmer usually has to give it about 1 to 2 hours, depending on temperature, which means the dough, can probably be stored in the fridge for even longer than 24 hours.
Tip by TXFarmer: Do make sure it has a sufficient bulk rise, so the dough is strong enough; but don't let it go too long, the dough will be so bubbly that the shaping would be difficult - this is where you need to experiment with timing a lot.

and then it looks like this! hahaha
Divide and rest for 40 min.
Shape and proof for 30 to 50 min, score, bake with steam at 237 C or 460 F for 25min.
My note: I used steam for the first 12 minutes and 20 minutes without because of my oven.  



I send this post to Zorra's Bread Baking Day and to the new showcase: We Love Yeast


2 comments:

  1. The texture looks fantastic. Well done !
    Kristy

    ReplyDelete
  2. Thank you Kristy, it tasted delicous

    ReplyDelete