CLAS Teams Up with SWEET BROWN RICE SCALD in BM
CLAS Teams Up with SWEET BROWN RICE SCALD
Tonight's dough is 100% freshly milled flour BUT with a SWEET BROWN RICE scald.
I ran across this idea from a TFL post here [1], which led to the YT video on Rice Gelatinization-
https://www.youtube.com/watch?v=hd-vdRnb-JI [2]
Basically I used 4.6% freshly milled SWEET brown rice flour with an equal amount of freshly milled wheat (hard red).
I mixed the flours and quickly poured in boiling water (twice the amount in grams of that of 2 flours). The mixture was covered with a small plate and left to cool to 30C. This temp matches the dough temps for dough using CLAS [3]. You can smell that this scald has rice.
The resulting dough after bulk f. was a very smooth handling dough. It was really great. The dough was really soft. Amazing for a 100% whole grain dough with so little effort.
Below is my small batch trial recipe (all grains freshly milled). Basically it has 4.6% SW BR RICE FL, 85.4% HARD WHEAT FL, 80% Hydration, 2% salt and 1/2 tsp DIY per 500 gr flour.
Scald
13 gr Brown Sweet Rice Flour
13 gr Hard Red Wheat Flour
52 gr BOILING water
Mix and let cool to 30C.
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Add 256 gr HARD RED Wheat Flour
60 gr CLAS (150% hydration)
157 gr water (30C)
KNEAD for 10 min in Bread Machine
Add salt (2%) and 3/8 tsp DIY and KNEAD for 10 more min.
Let rise 2 hr until doubled.
I made Pita tonight but will make the next pan loaf with this SW RICE SCALD. The chew is great and the softness factor is really marked.
The Panasonic Bread Machine KNEAD function is so handy!
You can mix small batches (300 gr flour) in this kneading trough with 1 beater. Then let the dough remain in the trough for the RISE.
This scald with rice was a revelation!
3/24/24
OOPS! My %s are all wrong- I forgot to count the rye flour in CLAS.
Flours:
4.6% Sweet Brn Rice
87.9 % Whole Wheat (Hard red)
7.8% Rye from CLAS
It is 80% hydration.