Brown rice bread: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Leftover dough — 30% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 344 g
• Dough weight: 1012 g
• Total dough weight: 1360 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Prepare the rice (see notes)
2. Pasta di riporto: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Make a mix with 1 ice cube and 114 g of water at room temperature (to get it to 18 °C)
   • Dissolve the yeast in the water
   • Mix until you get a smooth dough
   • Seal it airtight (a lid, or plastic wrap pressed onto the surface)
3. Weigh the ingredients and knead (30 min)

   • Use water at 22 °C

   Add the pâte fermentée, then the cooked, cooled rice last of all.
4. End of mixing, start of bulk rise (at room temperature) (2 hours)

   Fold the dough once, after the first hour of bulk fermentation.
5. Reinforcement fold 1 of 3
6. Reinforcement fold 2 of 3
7. Reinforcement fold 3 of 3
8. Divide/shape: weigh and form the pieces (5 min)

   • Divide into 680 g (1.5 lb) pieces, preshape lightly into rounds and place on a lightly floured work surface, covered with plastic.
   • When the dough has relaxed sufficiently (10 to 15 minutes), shape into round or oval loaves and place them into floured bannetons or between the folds of a floured linen couche, covered with plastic.
   • It can also be put in loaf pans or shaped into rolls.
9. Start of proofing (at room temperature) (1 h 8 min)

   About 1 to 1h15 at 24 °C.
10. Ready to cook

    Slash the loaves as desired before loading the oven.

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Baking

1. • conventional oven, with steam
   • Overall temperature: 230 °C
   • Time: 38 minutes
   • Double steam (before loading and again right after). Once the loaves have taken on colour, open the vent to finish the bake drier. If the rice was on the moist side, it may need a couple of extra minutes.

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Brown rice

1. Toast the rice dry in a pot over medium heat until it darkens slightly and smells nutty.
2. Add the water and cook it until just done, covered, for about 15 minutes: Not too soft, not too al dente. Turn off the heat and leave it covered for another 5 minutes.
3. Drain, put it in a closed container and let it rest in the fridge overnight.

Bassinage

If mixing with a stand mixer or spiral mixer, pour in the last 20% of the water gradually, in a thin stream, only after the gluten network has formed.