Thursday, July 29, 2010

Wild rice and thyme bread

I wanted to have a wild rice to make bread for a while now and finally come to it. I used both the whole grain wild rice and wild rice (with a bit of a different rice medley) flour. There was a slight... theme with this bread. I wanted to do, I normally with whole grains, soak do about you in water, night so you enough to go okay soften in the bread. Now, I staggered to the rice, forgetting to start the night before soaking. So I tried a few changes in the morning with boiling water (I wanted not boiled rice only some soft). Was nowhere near enough, and the rice in the final bread was very crisp. It was not as bad as try to eat raw rice, but it was much crispy as everything you would expect to find in a bread. Cooking so with that in mind, I propose one more soaking time, or if that doesn't work unless the stuff. Other than, that proved itself pretty well. A really nice flavor and smell while it was surprisingly thymey bakery was added to the rice flour mixture and thyme, and had almost a hint of fruit wood smoke (such as Cherry, Apple, peach, etc.)!

Wild rice and thyme
Power: 2 medium or 3 small LoavesTime: day 1: elaborate starter. Day 2: Mix final dough, wrinkles dough form, proof and bake. Ingredients: OuncesGramsPercentStarterBread Flour8 oz230 g100%Water5.25 oz150 g67% 66% Levain3 oz85 g38% final DoughStarter16. 25 oz460. 7 g87.8%Bread Flour12. 5 oz354. 4 g67.6%Wild rice Flour4 oz113. 4 g21.6% rice flour Mix2 oz56. 7 g10.8%Water12 oz340. 2 g64.9%Oil1 oz28. 35 g5.4%Wild Rice6 oz170. 1 g32.4%Dried thyme. 15 oz4. 3 g.8%Salt.25 oz7. 1 g1.4%Final weight 54.15 oz1535. 2 g292.7%Directions:Elaborate your starter but you choose, but end up with the same flour and water weight. (or make a commercial yeast charge) Let him overnight.The next day cream the starters get water for the recipe, then add oil where. Mix the flour, dried thyme and salt, and then in the starter, water and oil mixture mix to come til only starting dough together as a ball. Let the dough sit that scrape dust room with flour and the dough in the bowl for 20 MinutesLightly of your brand or work carried out. Enter a route and wrinkles with lightly floured hands the dough, and then flatten it out into a rectangle. Add wild rice above on the dough, then give him a fold or two and some gentle kneading to integrate the rice. Leave covered for 40 minutes to an hour, turn the dough from (seam side upwards) and there are other lines and wrinkles, then the Bowl return to the shell. Can the dough to give a home straight and after about 40 minutes.Let folds you the dough until almost doubled and turn it off again surface.Prepare well floured Brotforms or flour a towel to use your work, for the final proofing of bread. Treatment of the dough careful separate it into many pieces you want bread. Either bread in Boule shape to do Batards or a letter fold and for Brotforms extend you closely. Place the shaped breads in Brotforms or towels (seam side upward) bread be proof for me, covered, this was stone (on the Middle rack) and steam Pan about an hour and a half.Preheat oven to 500 degrees with your cheeks within and heat 2 cups water just shy of cooking. Very gently access bread rising on a towel and move to exfoliate with flour or cornmeal greaseproof paper. If you use Brotforms, just reverse the breads on parchment or exfoliate. Before you load the bread in the oven you will briefly a few flat characters. Download the bread in the oven and casting you carefully hot water in the steam pan.Caution of Windows and light bulbs in your oven.Bake for 10 minutes, turn 180 degrees of loaves and remove parchment paper if verwenden.Weiterhin more baking for a 7-25 minutes (depending on the form), the bread sound should hollow on the bottom, when you are finished.Remove finished bread to a cooling rack to and leave for at least 1 hour before cutting.

So, that this weeks YeastSpotting submission wäre.I ' ll be in Alaska next week my friend visit so that I may or may not about something according to publish, if I my images downloaded and recipe, early enough written! I have some sourdough part whole wheat tortillas, last week, first time, I flour tortillas made habe.Ich adapted recipe sourdough discover.