This low-gluten bread has a pale, light texture, and a savoury flavor
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Potato leaven | 250 grams | 8.83 oz | 83.33% |
| Brown rice flour | 60 grams | 2.12 oz | 20.00% |
| Potato flour | 80 grams | 2.82 oz | 26.67% |
| Plain wheat flour | 160 grams | 5.65 oz | 53.33% |
| water, at room temp. | 50 ml | 2 teaspoons | 16.67% |
| sea salt | 0 tablespoons | 0.08% | |
- Total Flour Weight:
- 300 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.
Add starter, water and stir them together in a large mixing bowl (non-metallic). Using a sieve, sift in rice, potato and wheat flours, and salt, and mix with hands until all dry ingredients are combined. Cover with tea towel and allow to rest for 20 minutes.
Turn dough out on an oiled bench top, and using oiled hands, knead for a couple of minutes, adding more oil if needed, then place dough into an oiled bowl and allow 1 1/2 hours to ferment. Turn dough out on lightly floured bench and add a bit more flour if needed ( mine took a bit to become workable. ) and knead for another couple of minutes until elastic. Then rub in flour, place in baking paper in a small banneton and cover with tea towel for a final rise of 2 hours.
Pre-heat oven to 220C carefully unwrap dough and slide onto a baking sheet, or into an oiled bread tin, spray the top with water mist and bake on middle shelf of oven for 30-35 minutes or until turning golden brown, then remove to cool on wire wrack.