36 hour fermentation of final dough. 250g AP flour, 150g Bread four, instant yeast .05%, 100% hydration Levain 15%, Salt 2%, cooked sticky rice grain 12.5%
3-30minute interval for bulk fermentation folding, 36hour refrigerated fermentation, 2.5hour proofing, 280C oven and used a Dutch oven
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Good looking loaf you baked up, I’ve not seen sticky black rice before, other than colour is it much different from white sticky rice?
Benny
Tastes better for me and adds a better color to the crumb.
This looks like a really interesting bake. Would love to have seen a crumb shot! The 36 hour refrigerated fermentation would have really been pushing the limits here for the doughs I usually make, but your loaf seemed to have held up nicely. How was the taste and texture?
I used only 15% Levain, instead of the 30% levain recipe for an overnight retard
Beautiful crumb, love the mottled colour from the black rice.
Benny
Gorgeous! And, looks like you nailed the fermentation/proof! Great bake...thanks for posting.