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I used a *really* high hydration dough this time. practically, batter. I also used brown rice flour because I've got a lot of brown rice flour that I bought on a whim and I have to use it for something.
I'll post the recipe and a picture of the crumb structure if it's any good.
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I think it turned out ok. it's the softest interior I've made.
ingredients:
2 cups tap water
363g bread flour
81g brown rice flour
1tbsp salt
80g maple syrup+ more for proofing
16g pure cane sugar for proofing
1-2 tsp (total) basil, sage, and tarragon
first proof in the mixing bowl
until about doubled
second proof in a parchment paper-lined bread pan until it's nearly
baked at 375°F until i could bring a knife out clean, but removed from the pan and put back in for another 5 minutes or so
#baking #bread