June 4, 2021 - 10:08am
rice bread
hello all. Ive been cooking professionally for many years and was thrown in to the bakery for a couple of them, the result I know know enough to be dangerous and I bake like a chef rather than a baker. I used to put all kinds of things in my breads to pair them with the sandwich of the day and just because im overly experimental...my question is this, I once used left over cooked rice in a bread that i ran through a blender with some water. the result was amazing (aside from a few unblended grains that became far too hard) the resultant crust was shiny and crackly with the inside light and soft. due to my cowboy cooking style I have never been able to duplicate it. any ideas? and thanks!
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"... im overly experimental..."
(Thank you for teaching me that phrase.)
"... due to my cowboy cooking style I have never been able to duplicate it."
I often do the same. I call it "SOTSOT" style... "some of this, some of that."
I should wear a go pro
sooo nobody has an idea im guessing?
When we use flour to make bread, we depend on the proteins to provide structure-kind of like a netting holding balloons. The starch of the flour provides the walls of the bubbles and when we knead with good moisture, the starchy gel is hydrated and flows to make those walls. When the ratio of protein to starchy gel and water is correct we have a nice, soft, supported crumb. The cooked rice and water provided some starchy gel and you apparently got a really good ratio with the protein and hydration (and sugars, since it browned so nicely). But, unfortunately, you can't duplicate it because it was a "thrown together" kind of loaf. I have made some of my best loaves like that and, like you, been unable to duplicate most of them. :(
If you want to try and re-create a soft, pillowy loaf, try using the tang zhong method. It my be an interesting read-just enter that in the search box. ALso-look up Hokkaido Milk Bread. Especially any entries by TxFarmer.
Have fun!