A Conversation for Real Bread-making
What about rice cones?
Jeff Strauss Started conversation Dec 2, 2010
I am from a Bakers family and was always told that our best bread and rolls needed not just to be baked in a brick oven, but MUST be proved by resting in large trays on a layer of rice cones.
These are made by grinding brown rice coarsely, and they impart a wonderful nutty taste the the nether crust of the bread. Even in an electric oven they still improve a home made loaf.
What about rice cones?
2legs - Hey, babe, take a walk on the wild side... Posted Dec 2, 2010
Oo that sounds really interesting 
So, you grind up the rice, and then what, just put the bread/rolls on top of a layer of it, whilst its prooving and so some of the ground rice ends up I guess, on the outter surfaces of the bread/dough Bet that would give it a really good crust
I still don't always get my crusts to come out right, sometimes its great, really crisp well formed thick crunchy crust, but other times, it may start with that* crust, but it doesn't remain so as it cools down 
Key: Complain about this post
What about rice cones?
More Conversations for Real Bread-making
Write an Entry
"The Hitchhiker's Guide to the Galaxy is a wholly remarkable book. It has been compiled and recompiled many times and under many different editorships. It contains contributions from countless numbers of travellers and researchers."