I had some leftover wild rice (which additionally had pink rice and brown rice within the mix) so not wanting it to go to waste I made a decision so as to add it to a dough. I don’t assume I’ve added rice on this manner in an extended very long time. I’m fairly happy with the way it turned out. I additionally had a little bit of complete kamut left so determined to make use of it up on this bread as nicely.
For 1 loaf in a 9x4x4” Pullman Pan
In a single day levain construct, at 74°F about 10 hours to rise 3x.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flours and knead till good gluten improvement, I’ll use my Ankarsrum Assistent and blend till a very good windowpane is achieved about 12 minutes. Add cooked and cooled wild rice and blend till nicely integrated.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Non-obligatory, sprinkle poppyseeds on the underside and sides of the pullman pan.
Form and permit an preliminary ultimate proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF making ready for steam bake.
Permit the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating high of dough after which brush with water. Non-obligatory sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for an additional 30 minutes rotating as wanted till browned. Take away from the pan and place instantly on the rack baking for an additional 5-10 minutes to agency up the crust if desired.
