Forbidden Rice Sourdough with Honeyed Barley and Hemp Hearts
This was inspired by both Ian and Cedar Mountain.
Makes 3 loaves of ~735 g cooked weight each
100 g black rice
50 g barley flakes
50 g hemp hearts
50 g honey
30 g yogurt
50 g water
100 g high extraction rye flour (115 rye berries, milled and sifted)
200 g high extraction Selkirk wheat flour (230 g Selkirk berries, milled and sifted)
700 g unbleached flour
700 g filtered water
22 g salt
250 g levain
Bran and barley flakes for the bannetons
Mid afternoon the day before:
- Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of wholewheat flour. Let rise in a warm place (oven with one light on and door closed- 91F. ).
- Mill the grains and sift to obtain the needed amounts of high extraction flour. Save the bran for dusting the baskets as well as for another use.
- Place the high extraction flour in a tub and add the unbleached flour to it. Cover and set aside.
The night before:
- Place the rice in a bowl and cover with water. Let soak overnight.
- Place the barley flakes and the hemp hearts in a heatproof bowl and add the honey, yogurt and 50 g boiling water. Cover and let sit overnight.
- Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.
Dough making day:
- Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 5-6 hours in a warm spot.
- Drain the black rice. Add fresh water to cover by an inch and cook gently until the black rice is tender. This should take about 30 minutes. * Drain well.* Add to barley and hemp hearts soaker, cover and set aside to cool.
- Two hours before the levain is ready, mix the water with the flours on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This takes a couple of minutes. Autolyse for at least a couple of hours.
- Once the levain is ready, add the salt, the add-ins and the levain to the bowl. Mix on one for a minute to integrate everything, mix on speed 2 for 5 minutes. This makes a very soft wet dough.
- Remove dough from bowl and place in a covered tub. Let rest 30 minutes.
- Do 4 sets of folds at 30 minute intervals, then do another set an hour later. The folds really help strengthen the dough. You can feel the change right from the first set of folds. Place the dough in a cold fridge for 4 hours. The dough rose about 40%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~825 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
- Sprinkle rice flour, then hemp hearts and barley flakes in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.
Nice oven spring considering how wet this dough was.