The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding Rice flour to Baguette dough

martin's picture
martin

Adding Rice flour to Baguette dough

I have had some good results from adding 5% white rice flour to my baguette dough. the crust is thin and really crisp. The flour I am using is called T650 and is an Organic Flour from Turkey. They do produce T550 flour and I hope to get some soon. One of the good things about rising flour prices is that the importers are searching far and wide for cheaper supplies of flour. This flour is some of the best I have used, but then didn't grain originate in the Fertile Cresecent (Syria - Turkey).

 

regards

 

Martin Prior 

kanin's picture
kanin

I think rice flour is used in baguettes for Vietnamese sandwiches. The store bought kind does tend to be crisp and airy. I've always wondered what the ideal rice flour proportion might be.

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