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Killing Two Birds with one stone.
Someone lamented her inability to get her Country White bread to shine like
the ones she buys at La Brea Bakery. I thought I would give it a shot. At the
same time I used rice flour to dust my bannetons for the first time.
This is the Basic Loaf: Country White from Breads From the La Brea Bakery. The dough is built directly from a refreshed barm, no firm starter this time. The dough fermented for about 4 hours and proofed for another 3. The flour in the baskets is rice flour. Rice flour absorbs less moisture than wheat flour, making it much less likely that the loaves will stick when you turn them out. It worked! I didn't get the shine, maybe because of the rice flour? But I did get a deep brown, blistered crust. Very crackly! Nice oven spring and open crumb. Really nice flavor. I didn't miss the shine.
This is the Basic Loaf: Country White from Breads From the La Brea Bakery.
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