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, which led to the YT video on Rice Gelatinization-
https://www.youtube.com/watch?v=hd-vdRnb-JI
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. 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.
------------
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.
I'm curious, you wrote "You can smell that this scald has rice." Can you taste it in the pita as well?
Just a reminder; for fermenting, #20 Rise is 94º, #14 Sourdough Starter (poor choice of name) is 85º. The temperature control is excellent.
There is a comment in the video that implies that rice eaters from youth have a lot of memories of rice.
I think while you might not think that you are eating rice, yet the softness that underlies the crunch in a toasted pita is what makes you think of all the soft white rice one has had-especially if it is new (newly harvested) rice! The dough above was 100% whole grain but can you imagine if it were white flour?
Thank you for the temps above. I didn't notice that was the difference in the 2 settings. I had been using #20 and I'll take a measurement too ( air temp?).
I think you might try this recipe for pita even before a straight whole wheat recipel There are no risks in it turning out. The scald is so simple! Don't forget-this was sweet brown rice not long grain.
The taste of rice is fine with me - I make stirfried veggies over a bed of rice at least once a week. It's the perfect "bachelor" food - healthy, delicious, easy to prepare, easy cleanup. :) I was just wondering if you could actually taste it.
Air temps don't matter - it's pan temps that count. That's what they design them for. Infrared thermometer is the simplest way to measure it.
OK, so I'll do simple pita recipe first, then.
Here are my slices :)
(Same formula above - next time I will decrease to 4% sweet rice flour and decrease hydration 1-2%).
Overall crumb- good but a bit tighter than the same formula with freshly milled whole wheat malt (no scald) taking the place of sweet rice component.
This was a fun experiment and I will be leaving the bread out sliced for a few days to see how long before staling.
No dense loaf here! Clas yields great loaf bread -!00% lean.
Nice crumb. That looks like a Zo bake, a bit pale.
I stopped taking crumb shots, because CLAS produces a great crumb so consistently!
to my comment about the "pale" appearance. Some of it is from the camera and lighting, which emphasize the blue channel and reduces the red a bit. It's very obvious looking at the wood grain, and the bright reflections off the metal rack. This can be corrected if your camera has a "white balance" setting.
Here's the above pic reducing the blue channel by quite a bit (10%) and raising the red a little, making the wood grains more natural and light reflections less blue.
Wow! You think of everything!!
I do see variations on the pictures taken at the dining table and so I will try to improve my camera settings.
Yes, clas is great for crumb shots.
Would you have time to comment on the following 2 items? Thanks for your help!
1
I think I put too heavy a load on my Panasonic mixer - To reduce the possible flyaway flour as the mixer started, I premixed a ball of dough on the counter and then plopped it in the mixer. The mixer seemed to have a hard time with it. I took it out after 15 min and saw that the dough was pretty solid in the middle (but no dry bits). There was a slight smell of overheating too. I think everything works but I won't do that again. The PS works so well developing the dough gluten- tons better than my old KA.
2
I also am letting the dough scraps dry off the mixing trough instead of soaking the trough in water. The scraps of dough were so goo-ey the soaking way that I would use a paper towel to wipe it off instead of sending it down the sink and drains. I hope the clas lactic acid won't eat away at the bread mixer trough non stick lining as it dries.
Here is a shot of my first bake in Panasonic (974gr dough) in my own container.
I forgot to slit the top to get more even release as it rose-the top didn't brown where it burst through. Comments?
Look for a "manual white balance" procedure, where you take a pic of a white surface and it uses that to correct the color. Works great.
Yeah, I've noticed the R2550 doesn't handle tough mixes as good as the older Panasonics. Tear that ball of dough into smaller pieces first and it will mix ok then. I've made a habit of doing that after an autolyse or dry-ish preferment.
I don't think you need to worry about it, the coating is quite robust. There's no problem putting water in the breadpan and soaking the inside to loosen things up. Just don't immerse the whole thing in water; the bottom of the spindle is steel and will rust. That is true of any bread machine.
Not sure what you mean by "burst through" ?? What kind of pan is it? I've never seen anything like that with any of my Panasonics
I had a nice almost squarish aluminum steam pan that I baked the raisin bread in. I propped it up in the Panasonic with a small steel rack/trivet. I was very satisfied with the browning on the sides. The top where the egg yolk/milk coating was also browned nicely, but you can see that part of the top is very pale. It would have all browned in a conventional large oven but here it did not.
Ah, ok. Those steam pans have a wide lip all around the top edge. The standard pan does not. That lip is blocking some of the radiation from reaching the top. Have you tried the supplied pan yet?
You are right about that lip and most of my other pans are straight up.
I will give the included pan a try. Sometimes I use a pan because I just want its shape, especially when eaters here like making 1 sandwich and cutting it into 2 nice sized halves!
Thanks again!
PS- I gave most of that loaf away and it was eaten up immediately. I think the bake is good.
And the recipe, too !
Were you asking for the recipe?
There is a food geek link in that post so that you can adjust it to the amount of dough you want. I like making it with 3 eggs (150 gr eggs). Then I just use 1 stick of butter.
For me an oven bake gives the best looking result. The original recipe is here and done spectacularly.
No, I was playing off your comment on the bake.
Also, most BM's specify water first, then dry ingredients, then yeast last.
Panasonic is the opposite. They recommend putting yeast first, then dry ingredients, then liquids LAST. That will help minimze flour flying all over the place at first mix. They also spin the blade very slowly at first. It's worth opening the lid and watching!
Jo, can you clarify what you mean by "sweet" rice flour. I've been looking into the subject, also due to Seraphine's youtube videos, and think that "sweet" rice flour is the same as "glutinous" rice flour.
"Sweet rice flour is ground from short-grain glutinous rice, aka 'sticky rice'.”
I have an online recipe, I haven't tried, for shokupan that specifically calls for the glutinous rice flour; however, in the video linked above, Seraphine used fine ground white rice flour. In the comment section, someone asked about using glutinous and she said no. Someone else asked about fine ground or Bob's stoneground which was coarser. She said they use a fine ground, but Bob's should be ok.
So, is your sweet brown rice flour made from glutinous rice, or regular rice? I'm interested to know what difference the two flours would make in the finished product. I am ordering some regular rice flour, but the recipe calling for the glutinous is intriguing. The poster says it's the best shokupan he's ever made.
Sweet brown (or refined) rice is always "glutinous" rice in Asian groceries.
I bought my rice from a Korean store. The best brand in my opinion is from Koda Farms if you can get it.
The YT-er is a fun person to watch. I don't do much of tangzhong and yudane but she has a lot of it.
Brands of refined sweet rice flour vary : I prefer the Japanese Mochiko Blue Star brand rice flour for making manju but the Chinese brand is good for baked mochi like confections.
The finer grind (imho) is the Japanese brand above.
I ground my brown rice and used the whole grain in the scald. Komo does not grind that finely.
Hope this helps
Very helpful, thank you. Koda Farms' products are available here (ain't the internet great?).
I guess you saw the video of Seraphine making pita? They were like hot air balloons. :)
Did she do it on the stove? I always do pita on the stove and love seeing it inflate!
I just re read your post.
Oh she wanted short grain rice ground!! I made a mistake. I used glutinous rice which is different from short grain.
Thanks!
Yes, she cooks the pitas on the stovetop.
How is the eating texture of your bread with the scalded rice flour?
I liked trying the new feel of this rice (4.6%) bread- it is a bit different from the 100% whole wheat. I think I did a better fermentation on my previous breads and so this rice bread was a bit tighter. Its rice character was good but the vote around here still goes to whole wheat. It is just the clean wheat flavor and the better fermentation result that give wheat bread its edge.
On the pita the texture was more novel due to the crunch layer over the soft interior - that was nice and unusual.
The white flour shokupan is a different experience and people in Japan have a long history with their rice. I can see why soft doughs are a hit there.
If you can get the freshly harvested white rice, make a pot of it to experience the bounce in the chew. It will help make rice identifiable when you taste it in bread.