The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Mushroom Rice Sourdough Bread

isand66's picture
isand66

Durum Mushroom Rice Sourdough Bread

    I used fresh milled and sifted durum flour for this bake.  My wife had made a big pot of rice with mushrooms that I've been eating all week as a side dish and I've been meaning to make a rice bread and also a mushroom bread, so here goes.

I did not use enough water in this bake and only had around 56% total hydration which ended up being way too low and caused the crumb to be very tight.  I have adjusted the formula to reflect what I should have used.

Anyway, this came out tasting great  The mushrooms gave this a nice earthy flavor without overwhelming the bread and the rice added a nice texture and flavor as well.  This one is great for sandwiches or just with some wine and cheese.

Formula

Download the BreadStorm File Here

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, rice/mushroom mixture and olive oil and mix on low for 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

nmygarden's picture
nmygarden

I want to touch these! Love the cragginess of the cuts as they expanded. And I love rice in bread - somehow lightens the texture. Wine and cheese works for me.

Your furry friend is waiting for your attention... nice image with lots of expression.

My kitties have been hot for the past few days - stretched out and virtually motionless as their metabolism slows to 'sloth'. Should cool down in a couple more days. Happy Holiday Weekend!

isand66's picture
isand66

Appreciate your comments as always.  Don't worry, Max gets plenty of attention.  We went to the doggie park yesterday and he loves to run up to people, flop on his back and beg for them to rub his belly :).

We went from Summer to end of Fall in a couple of days over here....it was only 52 degrees when I woke up this morning to walk the dogs.  Hopefully some of that cooler weather will make its way west so your fur-balls will get a break :).

Happy Baking Cathy.

Regards,

Ian

cgmeyer2's picture
cgmeyer2

Ian, this looks like a beautiful & yummy bread. I am putting it my 'must make' bread file.

would you please let me know the ratio of rice to mushrooms in your wife's cooked rice with mushrooms?

thank you for experimenting.

claudia

isand66's picture
isand66

Thanks Claudia!

It's 1.5 lbs mushrooms and 1.5 cups of rice uncooked.  I hope you give this a try and let me know how yours comes out.  I suggest you hold back around 100 grams of water from the first mix and add as needed when you add the levain.

Happy Baking.

Ian

 

IceDemeter's picture
IceDemeter

an awesome mix!  The two flavours would work really well together, especially if you had some wild rice in there...  Definitely on my list of "must try"!

Question for you: what do you find the olive oil does for the overall taste / texture?  I am finding that using full-fat dairy (cheese or sour cream, for instance) seems to be okay for my taste-buds, but I just seem to get a feeling of "oiliness" when I add any other fats.  Could it be that the added oil needs something other than grains (such as the rice in here - and the potato flour) to make it seem more part of the whole?

I had an outright belly laugh at your Max running up to folks for scritches and belly rubs!  We don't have any fuzzy butts around these days (it wouldn't be fair for them with our schedules), but always enjoy spoiling all of the pups that come to see us when we're out walking.  We're always chuckling with folks about how all dogs are masters at playing the role of poor, neglected puppies that never ever get any attention or scratches or loving at home, and absolutely must go and see strangers for attention...  We've even come across a few cats that do that too --- a few folks around here take their bengal or maine coons out for regular walks, and they are apparently just as starved for attention as the pups are ;)

I hope you and all of yours are having a grand long weekend, and that you get another round of summery weather to enjoy soon!

Keep baking happy!  Best, Laurie

isand66's picture
isand66

Glad you like the post and I hope you give a version of this a try.

The olive oil adds a little extra softness to the crumb and makes the dough nice and silky.  It will not add that much flavor nor will it make the bread greasy unless you use way too much.

I'm sure Max and Lexi would be very excited to get some scratches and treats from you :).

It was a nice long weekend and now after a day back at work, I'm exhausted :).

Happy Baking!

Ian