The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wild rice tartine style

gillpugh's picture

Wild rice tartine style

been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book

50% white. Shipton mill no 4

50% whole meal sifted

7% wheatgerm

15% levan

2.5% salt

80% water

70% cooked brown basmati with wild rice

i added chopped sage and orange zest

autolise 3 hours,   Added levan and salt.  the bulk was 6 hours as it didn't seem to want to rise, room temp was 17c.  Put the dough in oven with light on for 1 hour and I finally got some rise.  Bench rest 20 min and then shape.  In fridge for 10 hours,  some rise shown when I took it out of fridge so baked in lodge for 15 covered 20 off

dissapointed with rise oin oven. Pancaked out.  Taste is lovely though, moist and slightly sour.    Crust is chewy, but in a nice way, would liked a bit of crunch.  Not much evidence or rice or sage, but they have probably contributed to the overall taste.  

how can I stop the spread when I take it out of banneton?  


Lazy Loafer's picture
Lazy Loafer

Simple - reduce the hydration to around 72%. Especially with British flour, which tends to absorb less water. I did a test bake a couple of weeks ago of the FWSY Harvest bread (original recipe 78% hydration). I made a loaf with 67% hydration, one with 72% hydration and one with 75% hydration. The lowest hydration one was the easiest to shape, stayed round and had the best oven spring. And, surprisingly, the crumb was almost exactly the same on all of them! So I don't feel bad any more about reducing hydration. :)

gillpugh's picture

Thanks lazyloafer.  When you see all these beautiful bread with high hydration , its just something I would love to do too.  Next loaf starting today, I will drop the hydration and see what I get.