I made another loaf of bread last night with two twists in the recipe. Firstly, I ground up some rice to make flour and combined that with the strong bread flour I normally use. The combination was about 85% white flour, 5% malthouse flour (wholemeal with seeds) and 10% rice flour) although I was not very scientific in how I balanced these; I just went for my standard 600g total weight of flour (dry ingredients rounded off with 12g each of salt and yeast).

I was also haphazard about the olive oil I added (two small glugs!). Rather than mix it with the water, I used slightly less water than normal (400g) and then, once I had combined wet and dry into a dough, added the oil on top and massaged it in. I wanted the oil to coat the hydrated grains of flour.

I will have to revisit that approach again, perhaps next time I do a non-rice flour loaf. However, it did seem to yield a very silky, easy to work dough and is perhaps not dissimilar to the “oiled board” approach Mo mentioned in response to my previous bread post.