The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rice flour and/or plain flour

mutantspace's picture
mutantspace

rice flour and/or plain flour

Are you best off using only rice flour for couches or a 50:50 mix of rice and plain/AP flour? Ive been having a bit of a sticking problem and have been using strong brad flour to season my new couches but its not great....people have mentioned rice flour alot so i bought a bag but im just wondering if i should mix it or go solo with it....... 

 

thanks

 

moray

WatertownNewbie's picture
WatertownNewbie

For bannetons I favor a blend of rice and whole wheat.  Rice flour definitely works wonders in the bannetons, especially for high hydration doughs.  Seems that the blend would work for a couche too.

mutantspace's picture
mutantspace

ive generally used rye or wholewheat for bannetons and only bread flour for couches however my douighs tend towards high hydration and as theyre new are sticking a little so i got myself a bag of rice flour. ill go for the mix so...is there any reason not to use just rice flour as i bought the rice flour for one purpose only whereas i use the other flours for breads, etc?

leslieruf's picture
leslieruf

on my bannetons. if I use an alternative proofing bowl, I line the container with a heavy teatowell well dusted with the same mix of rice flour and AP flour and have no trouble. I haven't tried wholewheat:rice flour mix but it should also work fine.

Leslie

mutantspace's picture
mutantspace

how about just rice flour?

leslieruf's picture
leslieruf

I think some folks do that and some 50:50.

give it a go, I reckon it will be a great help

Leslie

mutantspace's picture
mutantspace

thanks for that leslie...ill dust them in the morning and see how we go

Danni3ll3's picture
Danni3ll3

I did one bake with 100% rice flour and I didn't like the look of my loaves. For some reason, the crust had a very dull look to it. I prefer doing a 50/50 mix of brown rice flour and unbleached flour.

MontBaybaker's picture
MontBaybaker

I keep a jar of 50/50 brown rice/AP unbleached pre-mixed in the fridge freezer so it's ready to go (saves digging in the big freezer).  Works great on my couche and assorted brands of bannetons.  Never had a problem with releasing even wetter dough.