The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet starter coconut rice bread

lgslgs's picture
lgslgs

Sweet starter coconut rice bread

I've been lurking for a while and sure need a good place to talk about bread! :)

I've got a fun one rising right now. It's made from:

1 cup sweet starter (a starter that I'm feeding on sugar and potato flakes based on Shirley Corriher's "Cookwise" sweet starter)

1/4 cup vital wheat gluten

1 cup leftover basmati rice from dinner last night

1 1/4 cup all purpose flour (I think that's what it ended up being. I had considered using 1 3/4 cup but Im pretty sure I stopped at 1 1/4 cup)

That was all mixed in a Kitchenaid with paddle blade and aerated for 4 - 5 minutes at speed 4, yielding a stretchy/sticky dough with visible rice particles and some really nice gentle/stretchy gluten strands.

I left that to rise while debating whether I should make it into a flatbread, a soft pan bread, add more flour and make it into a free standing loaf, or roll it out with butter to make a laminar dough. The whole possibility of the rice blowing of steam and puffing made for some interesting possibilities.

After an hour, I decided that coconut would go well with the rice and sweet starter, so I added one cup of flaked, unsweetened coconut and mixed in well (with paddle blade again), and then returned to rise. It is now a bit thicker, but quite light and looks like it would make a nice pan bread.

I think what I'll do next is complete the first rise, shape as a pan loaf, rise a second time (maybe leaving it in the fridge overnight if it moves slowly - this is my first time working with the sweet starter without boosting it with a bit of baker's yeast, so I'll learn my rise times as I go) and then bake in a moderate oven with a steam pan until it's about 200 F inside. Though it might make more sense to pass on the steam to encourage the rice particles to release steam more quickly. Then again, a steam pan may slow the moisture transfer enough that the rice doesn't explode as quickly.

I'm really just guessing at all of this. :)

It will be interesting to see the dough in a few hours. There's a lot of different hydration levels in the ingredients and there should be a good deal of moisture transfer. I have no idea what this will turn out like, but the dogs do like bread, just in case...

I'm glad I found this website and folks who like to think about the bread they make.

Lynda