Multi-Grain Rice Potato Sourdough
I love adding cooked rice to bread. It adds a nice flavor and texture to the final loaf. For this bake I used Organic Jade Pearl Rice that was cooked with some chicken stock. I also added some mashed potatoes for some extra softness.
The flours were freshly grounded whole wheat (Rouge dew Bordeaux from Barton Spring Mill) sifted twice and milled twice as well as some freshly milled rye (Ryman from Barton Spring Mill) and freshly ground spelt. For the spelt I milled it and then sifted and re-milled fine but did not do a second sifting. I find with spelt it’s not necessary as the grain is so soft to begin with.
I grated some of my favorite Vermont cheddar over the top of one of the loaves for some added flavor. This one was definitely a keeper full of flavor from all the fresh milled grains with a nice open and moist crumb.
If I were to change anything I might cut the hydration down a smidgeon as the dough was very slack. I may have over-proofed it slightly but overall a good bake.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), potatoes, rice and olive oil, and remaining water as needed and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the starter and flours. After your autolyse add in the salt, rice, potatoes and remaining water and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 450 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
on TFL these past two years has been minimal even if I lend my eyeballs to the scene on a regular basis.
And repeating the regular basis part, you never fail to impress me with your creative breads. As with this beauty. I happily reside in my own hamster wheel of fortune while folks such as you and Benny constantly push the envelope of what can be done with flour and associated grains. That's a beautiful cross section of the crumb.
Appreciate your kind words. I was very happy how this one came out. I like to use my baking to express my creativity since I can’t sing, dance or paint 😁. I keep saying I want to make one of my doughs into a baguette like you, but I keep making them too hydrated 🤨.
Thanks again for your comments.
I've said it before, Ian, but I have to say it again: I appreciate your breads as works of art.
That’s so kind of you to say Rob. I’m so glad you like it.
That crust looks superb, Ian - on both loaves. And a very even crumb, must taste great!
It was very tasty. The different fresh milled flours really made this one of my tastier loaves and I was happy with both the crumb and crust.
I appreciate your kind words. 😀
Ian - nice looking loaves.
I am going to have to try some bread with these add-ins.
I hope you give it a try and let me know how your version turns out.
Gorgeous loaves and creative blend of grains Ian, well done as always. The crumb is beautiful.
Always appreciate your feedback Benny. Glad you like it. I was happy with the crumb and the taste was excellent with this combo. If you get a chance I highly recommend you pick up some Barton Springs Mill flours when you’re back in the states. I love their grains and I’m sure the milled flour they sell is just as good.
Both of Ian's breads and BSM grains and flours. Consistently good quality and beyond the ordinary fare 🙂. Thanks for sharing yet another great bake!
Appreciate your kind words. Glad you like the bake and BSM!