Rice sourdough bread

I was looking for a white bread, but not necessary the sandwich type. Adding rice flour made my bread less soft than a a normal white flour based bread. In my opinion the rice flour did not changed the taste of the bread at all. But the texture and the color were affected. It gave a stronger texture and a whiter color.

Nevertheless, although different, the bread was eaten almost instantly.

  • 712ml warm water (32ºC)
  • 250g sourdough (100% hydration)
  • 160g rice flour
  • 1100g white wheat flour
  • 15g salt
  • 25ml olive oil

  1. 10:00AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 10:15AM Cover the bowl with a lid and let it stand at 22ºC. This is the bulk fermentation phase.
  3. 13:00 Divide the dough in 2 and shape 2 oblong loaves. 
  4. 13:15 Brush 2 non-stick pans with a bit of olive oil and put the shaped dough inside.  Let them raise for the 2nd fermentation, covered with a linen towel.
  5. 16:30 Turn on the oven at 220ºC and put the loaves in. Bake them for 1hour keeping the same temperature. 


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