The Fresh Loaf

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BBD # 83 - Rice Duet Rolls

PalwithnoovenP's picture
PalwithnoovenP

BBD # 83 - Rice Duet Rolls

First time to join a challenge like this, I'm so excited! The deadline for bread baking day is on June 1, 2016 so if you're interested to join, you still have time to formulate and submit your entries! Just follow the instructions here:
http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour

*I don't have an oven and measuring tools so I take a different approach to baking. I hope this one qualifies...

In our country, rice is the staple so it is inevitable that it's the special flour I chose to use; it can be seen from breakfast and lunch to afternoon snack, dinner, and even for midnight snack! That's what I do especially in weekends. It is also used in savory dishes up to desserts turned into hundreds of different rice cakes. We also have different varieties of rice but the two main types are glutinous and non-glutinous rice. Each has different properties so they are used in different proportions in various dishes for different results; that's what I did too.



We love rice so much that we have different names for different forms of rice! In English, they will only be called rice!

Palay- rice plant
Bigas- uncooked rice
Kanin- cooked rice
Bahaw- cold cooked rice
Kaning-Baboy- spoiled rice


This one has many inspirations but in the end is just an answer for a bread with crisp exterior and a soft, light, fluffy interior. This is my most complex bread to date though not as complex as many of the breads someone here makes, you know who you are! I chose ingredients based on the properties each will give to the bread. These are in no way proven by bread baking science, they're just my theories.

Some bread flour for strength and volume, cake flour for lightness, rice flour for crispness and sticky rice flour for a specific chew. I also used two leavening agents; yeast for flavor and fermentation and baking powder to take care of the low and non-gluten flours. A bit of  milk, salt, sugar and butter for some richness and flavor.

To ensure maximum strength, I kneaded the bread flour separately without the other flours. I used water for this dough so no fat to interfere with gluten formation and added a bit of instant yeast; this will also serve as a pre-ferment for more flavor.



I kneaded it well until the gluten is well developed and passed a thin windowpane. This is the first dough.



The sticky rice flour I added is a large amount relative to the bread flour and it does not bind readily with water too. I pre-gelatinized it by cooking it with some milk similar to a tang zhong so it will bind easier with the other ingredients.



How are you going to believe me that it was sticky rice flour? Here is the proof.



Here are the rest of the ingredients. 

Anti-clockwise from the sticky rice roux: rice flour, sugar, cake flour, baking powder and salt.



Here is the second dough. More like a thick batter. I will adjust the liquid next time.



Here is the first dough after fermenting for an hour. It has risen by a lot.



Incorporating the second dough into the first dough is not very easy. I added a little bit more flour to "correct" the consistency. I just added equal quantities bread flour and cake flour. I kneaded it well until one cohesive mass and added the butter at the very end and kneaded again until smooth.



It still managed to pull off some sort of a windowpane despite the abundance of low and non-gluten flours.



The final dough ready for the overnight rise. It's not very smooth like a normal bread dough.



After an overnight rest, the dough is flattened and cut into ovals using my little llanera.





They are the proofed in my larger llaneras for an hour.





I also made a rice glaze for the rolls. Sticky rice and normal rice flour close to 2:1 ratio boiled in some water until slightly thick. I got the inspiration from the cornstarch glaze used in some breads.







After proofing, they are brushed with the rice glaze.



 I scored some because I forgot that scoring makes no difference in my clay pot.



They are baked in my pre-heated clay pot for 20 minutes with steam for the first 10 minutes then turned over for the last 10 minutes. Here are the results.

If you look closely, you can see some cracks in the crust (perhaps the photo doesn't show this). It was delicate and crispy! One got slightly burnt because I didn't rotate the clay pot evenly.



The rice glaze really makes them shiny and extra crispy too!



Some of the scrap dough I re-rolled and cut became monster rolls! So HUGE!



It looks like a scone!



Here is what I am most excited about to share the results, the crumb! The crumb of this bread is very special and very difficult to describe. Soft, fluffy, light, and delicate but with that unique chew. The chew is different compared to breads made with pure bread flour; it was squishy and elastic but gives in then bounces back differently. Like a cloud then like a pillow then like a cloud again! See? I'm running out of words. It has a dense feel to it but it's so light, its easy to pull out from the crispy crust!



I like to munch on the soft insides first and save the crispy crust for last.





I also cooked one English muffin style; on a hot pan, grilled for five minutes on both sides. I cooked it with the glaze on it too because it was unplanned. I made this experiment because I also flipped them in my clay pot, so I just want to see if they will yield the same results with the English muffin method being much easier. No! They're very different! The outside is not as crispy and looks and tastes really similar to a "real" English muffin.





I fork split it too just like real English muffins. I think it's identical to the crumb of those sliced with a knife. It is a drier dough so it doesn't have those famous nooks and crannies but it has a special texture; perfect for sandwiches.





A very nice bread. Very different and special from all the breads I had. I will adjust hydration next time and shape it differently to maximize crust development. The contrast of the light and fluffy crumb and crispy and delicate crust is the highlight of this bread.

A tongue sandwich from the leftover tongue last week. So delicious! I should make tongue into sandwiches more often!





Thank you very much! Job

Comments

Ru007's picture
Ru007

Makorokoto, wagona chaizvo! 

<Congratulations, you've done very well!>

That crumb looks super soft and fluffy, i can see why you're excited about it. This is a very creative bake.

I'm so impressed! I just bought some rice flour to see if if helps my doughs not stick to my baskets, i never thought i would bake with it, maybe i'll try baking something. Won't be as good as yours, but yours will be some inspiration! 

This is going to be a great entry for BBD.

Well done again, and happy baking! 

PalwithnoovenP's picture
PalwithnoovenP

Salamat! Ang hirap talagang bigkasin ng wika mo!

(Thank you! Your language is really very difficult to pronounce!)

Oh yes! The crumb was extraordinary! I was surprised too, you'll never look at rice flours the same way again! For whole grain lovers, you can use brown rice flour and brown sticky rice flour as well, I think the flavor will be nice.

Glad to be an inspiration. Happy baking too!

Flour.ish.en's picture
Flour.ish.en

Wow! So many uses for rice. I am not familiar with the different kinds and different ways of incorporating rice in a bread dough. You've made a phenomenal, crusty and nicely browned bread. Well done!

PalwithnoovenP's picture
PalwithnoovenP

You're too kind! Try rice in bread someday, it makes it delicate and unique. Another way I saw rice incorporated in bread is adding cooked rice to the dough! It's weirder for me and I'm still a bit skeptical about this but you can try.

Good luck! 

dabrownman's picture
dabrownman

where the baker doesn't have an oven or whole grains either!  These buns really came out killer!  I could use a few tomorrow for the brisket.  You have to give them a name!  Regular buns, not that these are regular, scones and EM's all from one recipe.  They look terrific and delicious.  Tongue tacos are my favorite and I know Lucy would love your Tongue Buns just as much.  One of my very favorite breads from Maria Speck tht Karin posted, has cooked wild rice folded into it.  Lucy gussied it up some as usual.

This is such an inspirational post Job .  Well done and happy bun baking.    

PalwithnoovenP's picture
PalwithnoovenP

I thought of calling them mochen or motchen from mochi and brotchen but it sounds weird for me so I didn't put it in this post. Do you approve of it? Love tongue! Very seldom I hear from another tongue lover, many think it's disgusting!

Thanks and happy baking too!

dabrownman's picture
dabrownman

Ineedmo Richen:-)

Yippee's picture
Yippee

Looking at the crumb, who would think it's an oven-less bake? You're really something else, Pal! Congratulations!

Happy baking!

 

PalwithnoovenP's picture
PalwithnoovenP

I need to maximize the crust next time. The crumb has a very unique texture, adding 2 kinds of rice to bread is like magic!

Happy baking too!

Skibum's picture
Skibum

I always enjoy reading your posts. No measuring tools and baking in a wood fired clay pot -- BRAVO!!!  Floyd posted about tang zhong bread a while ago and I may have to give this technique a try. I love soft pull apart dinner rolls!

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

Give it a try. You will love it! Tang zhong made with rice gives very different results compared to wheat tang zhong from my experience.

Happy baking too!