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
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?