The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5/5/10 - Millet, Brown Rice, Corn Bread

breadbakingbassplayer's picture

5/5/10 - Millet, Brown Rice, Corn Bread

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!



700g AP

100g Jasmine Brown Rice (freshly milled)

100g Millet (freshly milled)

100g White Corn Flour

188g SD starter @ 60% hydr

700g Water

20g Kosher Salt

1/2 tsp ADY

1900g Total Dough Yield



6:35pm - Mix all ingredients in large mixing bowl well, cover and let rest for 25 mins.

7:00pm - Knead for 30 seconds using wet hands and french fold kneading method in mixing bowl ala Richard Bertinet.  Cover let rest.

7:30pm - Turn dough.

8:00pm - Turn dough.

9:25p - Divide and shape into 2 boules.  Just do 2 letter folds, place in floured linen lined banneton and let proof for 1 hr.  Arrange baking stones on 2 levels along with steam pan.  Preheat to 500F.

10:00 - Turn dough out onto floured peel, place in oven directly on stone.  When all loaves are in, place 1 1/2 cups water in steam pan, close door.  Bake 15 mins at 450F with steam.  Rotate between stones, bake for 30 minutes at 425F.  Loaves are done when internal temp reaches 210F.  Cool completely before cutting.


Submitted to Yeastspotting on 5/6/10


sharonk's picture

This bread is so beautiful! Was the starter a gluten free or wheat starter?



breadbakingbassplayer's picture

Thanks!  and...  Nope.  It's just a regular wheat flour sourdough starter.  I'm sure this bread has lots of gluten...

Mebake's picture

Breadbakingbass! that is so creative!

I guess you aren't relying on the starter for lift, just for taste, iam i right?

Very fast indeed, 3.5 hours from scratch to breadm i'll have to try your method one day.

For now iam pinned to Wholegrain baking, and so i need an overnight soaker and BIGA. Tough



breadbakingbassplayer's picture

Thanks.  Correct.  I have been doing these hybrid breads using my storage SD starter so I don't have tons of it after feeding.  I would like to think that my SD starter is contributing to the lift also, and the added yeast as an assurance that the dough will rise...  Eric Kayser does most of his breads this way.  Also, I don't really use soakers unless I am using flax seeds.  I just make sure to up the hydration a little and use an autolyse...