I missed the step on letting the dough rest for 90 min after adding the toppings... Then followed through with 2 more sets of folds, with the dough tearing on me (that's when I realized I missed letting it rest for 90 minutes). I just let it rest 90 minutes and did a set of folds - its stronger but still not there yet. Any tips? Thank you!
This is so inspiring; I’m going to try it once I find the black rice. Love the sample schedule. Every time I try one of your recipes from your Breaking Bread book (Xmas gift last year), I feel so competent even though in general I’m not haha! Thanks for the inspiration.
Have a look at that recipe for the lemon cracked corn loaf that is with the piece “on collecting,” it’s really good too and is a little quicker. Thanks so much for reading.
Feb 11, 2023·edited Feb 11, 2023Liked by Martin Philip
Wow Martin. Spreadsheets, schedules, the poetry of bleakness, the redemption of spring and the blessings of grain, all in one beautifully scored piece. (And memories of 20+ endless central NY winters, feeling our way through 5+ months of the year like snouting moles, running and feeling my lungs turn to shards of ice with every inhale....) Can't wait to try this bread after I make "Bread" - thank you for all of it. This cook is becoming a baker thanks in large part to you.
Oh, Laurie. Your comment is as crafted as anything I have written. Thanks for being a bright spot in the comments section—the world needs more language (and thoughtfulness) such as yours.
Wow, this is some amazing looking bread! I may have to try this. Can you explain why you are dropping the temperature while the bread is baking? I usually just crank the oven to 500F, wait until my stone is hot enough and then bake while leaving the temperature up, so that I can bake the second batch without having to wait to come back up to 500F.
Thanks, Karl. I admire your attention to the details.
With the increased starch content in this bread (all that cooking liquid from the rice) you may find that it takes color more readily than a standard sourdough or hearth bread. I’m trying to ensure that bakers don’t end up with burnt loaves (oven models are as different as US states—very little standardization), so, I advise lowering the temperature. The other benefit is that the starch does a good job of binding water—making sure to have the loaf in for the full time helps to dehydrate the loaf slightly, giving a better crust and a crumb which should not be gummy. 🙏🏼🙏🏼
Thank you for the explanation, Martin. I'll keep that in mind when I start to experiment with rice. BTW, I feel with you regarding the time until things start to turn green again. Western NY is not too far away from VT. Thanks again.
Thanks for your quick response. It turned out pretty good actually! The crumb was definitely more dense but the flavor was there. Adding more folds didn't do much to develop the gluten since it was already done for :( but I will try this recipe again! Thanks for all your help.
I missed the step on letting the dough rest for 90 min after adding the toppings... Then followed through with 2 more sets of folds, with the dough tearing on me (that's when I realized I missed letting it rest for 90 minutes). I just let it rest 90 minutes and did a set of folds - its stronger but still not there yet. Any tips? Thank you!
Probably a little late here for a response! Sorry!
Hopefully you added some time and maybe a fold? Regardless, it’ll be delicious! Please let me know how it goes!
M
Turned out pretty well but the gluten formation wasn't as strong as I'd like and therefore crumb was a bit flat! Will attempt again...
This is so inspiring; I’m going to try it once I find the black rice. Love the sample schedule. Every time I try one of your recipes from your Breaking Bread book (Xmas gift last year), I feel so competent even though in general I’m not haha! Thanks for the inspiration.
Thanks for your kindness, Sandra. 🙏🏼🙏🏼
Have a look at that recipe for the lemon cracked corn loaf that is with the piece “on collecting,” it’s really good too and is a little quicker. Thanks so much for reading.
Ok thanks!
Wow Martin. Spreadsheets, schedules, the poetry of bleakness, the redemption of spring and the blessings of grain, all in one beautifully scored piece. (And memories of 20+ endless central NY winters, feeling our way through 5+ months of the year like snouting moles, running and feeling my lungs turn to shards of ice with every inhale....) Can't wait to try this bread after I make "Bread" - thank you for all of it. This cook is becoming a baker thanks in large part to you.
Oh, Laurie. Your comment is as crafted as anything I have written. Thanks for being a bright spot in the comments section—the world needs more language (and thoughtfulness) such as yours.
Happy baking and keep in touch. 🙏🏼❤️
M
Wow, this is some amazing looking bread! I may have to try this. Can you explain why you are dropping the temperature while the bread is baking? I usually just crank the oven to 500F, wait until my stone is hot enough and then bake while leaving the temperature up, so that I can bake the second batch without having to wait to come back up to 500F.
Thanks, Karl. I admire your attention to the details.
With the increased starch content in this bread (all that cooking liquid from the rice) you may find that it takes color more readily than a standard sourdough or hearth bread. I’m trying to ensure that bakers don’t end up with burnt loaves (oven models are as different as US states—very little standardization), so, I advise lowering the temperature. The other benefit is that the starch does a good job of binding water—making sure to have the loaf in for the full time helps to dehydrate the loaf slightly, giving a better crust and a crumb which should not be gummy. 🙏🏼🙏🏼
Happy baking,
M
Thank you for the explanation, Martin. I'll keep that in mind when I start to experiment with rice. BTW, I feel with you regarding the time until things start to turn green again. Western NY is not too far away from VT. Thanks again.
Thanks for your quick response. It turned out pretty good actually! The crumb was definitely more dense but the flavor was there. Adding more folds didn't do much to develop the gluten since it was already done for :( but I will try this recipe again! Thanks for all your help.