A Conversation for Real Bread-making

What about rice cones?

Post 1

Jeff Strauss

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?

Post 2

2legs - Hey, babe, take a walk on the wild side...

Oo that sounds really interesting smiley - drool
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 smiley - drool Bet that would give it a really good crust smiley - drool
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 smiley - doh

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