Here it is…my version of #hamelman ’s brown rice bread for the #igbreadclub , with a few changes to the original formula and process.
Followed @season_adam suggestion and made a pate fermentee with 15% starter, ±80% h2o, 2 1/2h bulk, and retarded overnight.
Really liked the moist crumb but, as you predicted, the sourness overpowered the sweetness of the rice, which ended up giving more texture than actual flavour. (Following this thought, do you retard your oat porridge loaves?)
Also thought it was a little bit on the salty side, but that is just me.
Sorry, no crumb shot.