Brewed bread "Carolina" with rice flour (oven)

Category: Yeast bread
Brewed bread "Carolina" with rice flour (oven)

Ingredients

Welding:
Rice flour 70g.
Water 214g.
Porch:
Wheat flour 140g.
Salt 2.5g.
Water 90g.
Fresh yeast 2.5g.
Dough:
Wheat flour 400-450g.
Water 160g.
Welding all
Fresh pressed yeast 12g.
Porch 92g.
Sunflower oil 16g.
Salt 13d.
Sugar 1h l.

Cooking method

  • We prepare bread in 2 stages.
  • Stage 1. Evening.
  • Prepare the tea leaves. Pour boiling water over rice flour, stir so that there are no lumps. Wait until cool and put in the refrigerator.Brewed bread "Carolina" with rice flour (oven)
  • Prepare the porch. Dissolve yeast with water, mix with flour and salt. Knead for 5 minutes. Brewed bread "Carolina" with rice flour (oven)
  • Wait for an increase of 1.5 times (30-40 minutes), close with a bag or lid and put in the refrigerator. Brewed bread "Carolina" with rice flour (oven)
  • Stage 2. Morning.
  • Remove the porch from the refrigerator, separate 92g. The rest is put in the refrigerator, the porch, according to the author, can be used within 24 hours from the date of manufacture.Brewed bread "Carolina" with rice flour (oven)
  • Mix the tea leaves with water. Grind yeast with sugar. Add everything else except oil and salt. Knead in a combine according to the scheme:
  • - 4 minutes at low speed, at the end the dough is sticky, as if rough Brewed bread "Carolina" with rice flour (oven)
  • - add oil, 2 minutes at low speed
  • - 4 minutes at medium speed,
  • - add salt, 2 minutes at medium speed. This is what the dough looks like at the end of the batch. It can be seen that the dough has become smooth and elastic. Brewed bread "Carolina" with rice flour (oven)
  • Leave the dough for 1 hour to 1.5 hours. Crumple once.
  • After a lapse of time, put the dough on the table, abundantly sprinkled with flour. Brewed bread "Carolina" with rice flour (oven)
  • Wrinkle from edge to center, form a round loaf, or 2 loaves, roll in wheat flour. Brewed bread "Carolina" with rice flour (oven)
  • Cover with a towel and leave until doubled (30-40 minutes).
  • Bake in a preheated steam oven. Start at + 225C, after the appearance of a golden brown crust (15-20 minutes), reduce to + 210C and bake until tender (about 30 minutes).
  • Cool on a wire rack.
  • Brewed bread "Carolina" with rice flour (oven)
  • Very fragrant bread. Crispy crust, springy, slightly "rubbery" crumb.

Note

Original recipe 🔗.
My comments:
1. I think that the amount of yeast can be reduced to 8-10g.
2. I would add more salt to my taste.
3. I did not make incisions, because the dough is very tender, I was afraid that it would blur.
4. Originally the recipe was 330g. flour, but for my flour it was sooo little.

They practically ate the bread. Tomorrow I will bake with changes, I will unsubscribe about the results!

celfh
Omela , it is so beautiful...
Omela
celfh , Thank you!!!

Today I did with the changes:
Carbonated mineral water 100g.
Flour 400g.
Yeast 8g.

Proofing the dough 1.5 h. No hesitation.

Final proofing 45 min.

Baking without steam 250C-15min, 200C-30min.

The rest is all according to the recipe!

It turned out to be a completely different bread !!!! The crust is crispy, the crumb is more tender, springy ... delicious! I am for the second option !!!

Brewed bread "Carolina" with rice flour (oven)

Brewed bread "Carolina" with rice flour (oven)

Joy
Omela, I liked the second bread much more, the crumb is just super.
Please tell me, in the second baking, did you also make rice flour infusion and porch in advance and kept in the refrigerator?
Omela
Joy , Thank you! I liked the identity with my changes more

Quote: Joy

Please tell me, in the second baking, did you also make rice flour infusion and porch in advance and kept in the refrigerator?
I made the tea leaves in the evening, the porch used the leftovers from the previous bread, that is, it turns out that it stayed in my refrigerator for 36 hours.
Olga from Voronezh
"Omela"! Thanks for the recipe!
Omela
Olga from Voronezh , Thank you! I will be glad if you like it!
Joy
Quote: Omela

the porch used the leftovers from the previous bread, i.e.it turns out that he stayed in my refrigerator for 36 hours.

That is, it turned out that the porch is just "old dough". In principle, I think that the biga can be replaced with the "old dough", simply, given the consistency of the dough in the recipe, add more liquid. Maybe I just said seditiousness, but after all, the meaning of the porch, the bigi, and the "old dough" is the same - yeast dough of long fermentation. Therefore, when you want to bake such delicious bread right now, you can use the "old dough". I would use ... but there is no rice flour ... Can you replace it with starch? Or will it be a completely different story?
Omela
Quote: Joy

That is, it turned out that the porch is just "old dough".
Joy , what sedition is there, everything is absolutely true! : yes: I just don't have an "old test".

Quote: Joy

Can't you replace it with starch? Or will it be a completely different story?
No, low starch! The only thing that is possible, as I think, is thick rice porridge. Or grind rice in a coffee grinder, and cook in the same amount of water. There in the photo you can see what consistency of the tea should be.

shl. Why is there no rice flour ??? You can find it in Moscow! And in Ashan, in my opinion, there is. And in the Platypus 🔗
Joy
Omela, I didn't have rice flour then, but I wanted to bake bread right away ...
And now there is. And flour and this wonderful bread.
I also added a little gag. Replaced some of the water in the dough with cottage cheese whey. The bread turned out ... Thank you very much for the recipe, Omela.
Now the camera is charging, tomorrow I will photograph what remains.
Omela
Joy , Hurrah!!!!! 🔗 I'm waiting for pictures !!
Joy
Omela, here he is. It tasted like sieve bread. We liked it very much.

Brewed bread "Carolina" with rice flour (oven)
Omela
Joy , great bread !!!! You can see how airy crumb is !!!!!
Axioma
Omela!
The cut of your custard bread with alterations (in mineral water) is incredibly beautiful!

Structure, as if Tenderness Itself!
Omela
AXIOMA , Thank you! The bread is really very tender!
Twist
Omela, I've been licking my lips on this bread for a long time and now I'm going to put it. Please tell me: 8 g of yeast in the final dough + 2.5 g in the porch. I understand correctly?
Omela
Twist , everything is correct!
Twist
Thank you, the pictures of the result are mine!
Omela
Good luck!
Twist
Omela, as I promised, I post the results of my labors. The bread is very tasty. Thank you!

🔗
Omela
Twist , excellent result!!!! I am glad that you liked the bread !!!
Olga from Voronezh
Brewed bread "Carolina" with rice flour (oven)
Hell in the form. Thanks for the recipe! Very happy with the bread!
Omela
Olga from Voronezh , stunned, what beauties !!!!

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