Brown Rice Porridge Bread

From Tartine Book No. 3: Modern Ancient Classic Whole

Cookbook

Author(s): Chad Robertson

Page 186

Course: Breads

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 4/5

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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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