Bread with Rice Flour



For the starter:

For the premix:

For the dough:


For the starter:

In a large bowl, place all the ingredients and mix into a smooth dough. Cover and let stand 1-2 hours at room temperature.

Keep it for up to 48 hours in refrigerator. Before use, bring the starter to room temperature (2 hours out of the refrigerator).

For the Premix:

Place the rice flour in a heatproof bowl. Pour the boiling water and immediately with a whisk stir well.

Allow the mixture to cool and refrigerate.

For the dough:

For the final dough in a bowl add the bread flour, the water, yeast, salt, premix and starter.

Knead for 4-5 minutes. Add the oil and knead for 4-5 minutes.

Place the dough into a lightly oiled bowl, cover and let it rise in a warm place for 2 hours.

Place the dough on a lightly floured work surface and cut in 2 half.

Cover loosely for around 1 hour. Then shape into oval loaves, place on baking paper and sprinkle with bread flour.

Cover  for about 30 minutes. Pre heat the oven at 180°C.

With a razor blade make some cuts on top of the loaves. Bake for around 50 minutes or until golden and done.