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Tartine Book No. 3: Modern Ancient Classic Whole

Brown Rice Porridge Bread

Page 186

| Course Type: Breads

(1 review)


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18th October 2020


I used this recipe, replacing brown rice with cooked farro, to make a wholesome bread with a crisp crust, airy crumb and good chew. This one didn't rise as much as I would have liked but the taste and texture was terrific. I did allow these an overnight rise in their baskets.

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