Brown rice flour bread

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It may sound odd to put rice, let alone rice porridge, in bread. Well, the recipe is adapted from Chad Robertson’s Tartine Book No. 3. Robertson explains that one of his first daily jobs, while working with Richard Bourdon at his bakery in the Berkshire mountains, was to rinse the organic brown rice and cook it long and slow in a big steam kettle. In this recipe, the rice is rinsed three times before cooking to remove excess starch. That’s just the prep work in making the rice porridge…

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