The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour for brotforms

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SulaBlue's picture

Flour for brotforms

D'oh! I forgot to get rice flour to use in my new brotforms. I don't really feel like going to the store tomorrow JUST to get rice flour. Is there a second choice that would work OK? I have KA Bread Flour, stone ground whole wheat, cornmeal, and I have whole quina, barley, wheat berries, rye berries (either could be coarsely ground), oats (could make oat flour, but I think that'd be particularly sticky?) Heck, I've even got a boatload of brown rice that I could grind in the spice grinder if that'd work?

Mini Oven's picture
Mini Oven

and it will take a while to grind it, but one little container goes a long way.  Mix 4 reg flour to 1 rice flour.  I keep the container with my brotforms.  White rice is more neutral in flavor though.  Actually anything that contains no gluten and won't get sticky when moist would work.


Judon's picture

I used rice flour when I used a flour sack towel in a colander but have used all-purpose flour straight in my brotforms and haven't had any sticky problems!


dghdctr's picture

I've used rice flour for brotforms and for couche linens, but since it was expensive I'd cut it with bread flour, like Mini Oven and other bakers.  For the same reason I usually reserved it for use in baskets or couche that held loaves overnight.  Of course, anytime I had a particularly sticky dough I'd use it in any case, but normally for a proof that lasted only 2 to 3 hours, a good bread flour (or KA's AP flour) worked fine.

The only downside of the rice flour was its sandy feel on the palate when you bite through the crust.  I never milled my own, so maybe the sandiness can be eliminated.

--Dan DiMuzio