You can all tropical cultures have some form of rice bread. Indians have rice bhakhari, South East Asia has rice paper, rice mixed with wheat in banh mi, Liberia and Sierra Leone have ginger rice bread.
Its a fundamentally different bread and requires different complimentary food. If you use it as replacement for wheat bread it will not taste the same.
Its like you made wheat pilav and then complained its not the same.
Of course it’s not the same that’s the point.
It depends on how we’re defining bread, and none of your examples are a leavened loaf. They’re just impossible to make without gluten which rice doesn’t have. (Hence why they add wheat to make banh mi.)
However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.
You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:
if you want sourdough you need to make a starter, you can use any normal recipe and replace the flour with rice flour or soaked rice that was then blended.
soak 500g of glutenous rice for 4-12 hours (the longer the better)
add soaked rice to a high power blender with whatever you want for flavor and texture(ie salt, spices, oil)
blend while adding water until the blender is able to blend all of the rice properly (will be smooth and probably like a batter, not a dough) do it slowly as to not over do it and get a watery mixture.
make sure the temperature is ideal for yeast (blend more to heat it up, let it rest to cool down)
add yeast/starter and blend shortly just to mix it.
pour the mixture in a loaf pan (about half way to the top) ideally a silicone one as it bonds strongly to everything, if you are not using silicone I would suggest parchment paper
sprinkle water on top of the batter and let it rise, if done in a cooler temperature(longer time) be sure to sprinkle water every now and again.
when the batter is close but not yet at the top of the pan, move on to baking.
sprinkle water on top of the batter again and bake at 170-180c with a pan of boiling water to keep the oven air moist.
it should be done when it has browned and the inner part has reached at least 98c
get it out of the pan while it is still hot (easier) and let it cool before slicing.
Some people that have tried it when I made it didn’t even realize that it is not wheat.
Just because it is not as solid as a dough I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour. I would suggest 3% so for 500g of rice you would put 15g of dry yeast.
Don’t forget to add a bit of sugar otherwise it will rise very very slowly. I would add around 5% sugar by dry rice weight, but if you want less you could get away with it but it will take longer to rise.
P.s
Adding more yeast and/or more sugar will usually produce even nicer results, the only issue is that the more yeast you add the more yeast flavor you get, but personally I associate it with good bread so I love adding lots of yeast and I go for like 5%.
You can all tropical cultures have some form of rice bread. Indians have rice bhakhari, South East Asia has rice paper, rice mixed with wheat in banh mi, Liberia and Sierra Leone have ginger rice bread. Its a fundamentally different bread and requires different complimentary food. If you use it as replacement for wheat bread it will not taste the same. Its like you made wheat pilav and then complained its not the same. Of course it’s not the same that’s the point.
It depends on how we’re defining bread, and none of your examples are a leavened loaf. They’re just impossible to make without gluten which rice doesn’t have. (Hence why they add wheat to make banh mi.)
However, bulgur pilaf is a lot more like a rice pilaf than those breads are like wheat bread.
You can make sourdough from rice that is really really close to the real thing. The basic recipe is this:
Some people that have tried it when I made it didn’t even realize that it is not wheat.
Interesting. Over-processing the rice starch holds the yeast farts and water vapor like the gluten structure in normal bread.
If I ever have the awareness to keep a sourdough starter alive I’ll try it.
You can also make it as a regular loaf using yeast and not a starter
Dry active yeast? Because I keep that in stock. What are the ratios?
What have I started lol.
The fall of gluten!
Just because it is not as solid as a dough I would say a bit more than the normal amount. the usual ratio is 1-2% by weight of flour. I would suggest 3% so for 500g of rice you would put 15g of dry yeast.
Don’t forget to add a bit of sugar otherwise it will rise very very slowly. I would add around 5% sugar by dry rice weight, but if you want less you could get away with it but it will take longer to rise.
P.s
Adding more yeast and/or more sugar will usually produce even nicer results, the only issue is that the more yeast you add the more yeast flavor you get, but personally I associate it with good bread so I love adding lots of yeast and I go for like 5%.