Bread with fermented rice

 

normal bread and bread with fermented rice on the right

normal bread and bread with fermented rice on the right

Another experiment after reading Koji Alchemy, is to substitute a portion of water with fermented rice in making the dough. Here I used 100gm fermented rice in a 600gm dough, made together with a normal one for comparison. There is a difference after the first rise, the dough is more bouncy when kneaded.

The baked look is better probably because of the sugar in fermented rice, the texture is firmer but soft to eat, not tough like bread made with high gluten flour, with a mild nutty sweetness, again very impressed with the result.