February 14, 2017 - 4:52pm
30% rice 70% wheat loaf
Whenever I want to add to my bread a big % amount of non gluten flour, scalding that quantity of flour in boiling water is a good technique to use. This time I made 30% scalded rice flour + 70% bread wheat flour. Sorry, I couldn't make a picture of the crumb. Next time I will do it.
Share
non-glutenous flour will go easily into AP wheat dough without scalding. Have you tried the same recipe without scalding? What differences did you find?
The dough and the loaf look beautiful. :)
If a want to make a bread with a small % of non gluten flour, there's no problem. I just mix with wheat flour. I mean less than 20% content.
But if I want to use a higher amount, I think scalding is a good method. Hot water breaks the starch and changes the molecular structure. Also changes the atributes of the sugars in the flour. Boiling water lets you use a higher amount of rice, corn, buckwheat, etc, until 50% or more. It also works with other low gluten flours, such as barley or rye. It is true that the structure of the crumb will change (more humidity, more gelatinous). You will enhance the structure of the dough, and you will get nice loaves with interesting volume, considering that your loaf contains 30%-50% less gluten content in flours.
Also scalding the flour you remove the earthy texture of some flours, such as rice or corn. So for me it's a very interesting method to put savory and healthy flours in my bread in an important quantity.
If possible, please post the entire formula. Thanks!
You can make this:
- Step 1: Rice flour 300 gr + Boiling water 500 ml in a bowl. Whisk and let it temper.
- Step 2: Bread flour 700 gr + 250-300 ml water + Scalded rice flour + 20 gr fresh yeast + 25 gr salt + 100-200 gr stiff sourdough or paté fermenté.
I'm having a bread tasting on the weekend, and one of the 'features' is going to be a variety of loaves of sourdough, all using the same basic formula and technique, but with 25% of the flour something other than wheat bread flour. So, I'm trying corn, amaranth, teff, durum (yes, I know it's wheat), rye and Kamut (also wheat). I didn't scald any of the flours during the test bakes, but now I'm wondering what difference it might make. All of them have turned out lovely in the test stage, by the way. I'll put a blog post together with some photos soon.