While watching a show - Luke's Vietnam - the host mentioned that they make a lot of baguettes there, due to the French influence, and often add rice flour to them, so I thought I'd try it. Instead of white rice, however, I used some brown jasmine rice, which I ground up in my vita mix. It still had a bit of coarseness to it, so I sifted it through a fine sieve, to get the largest bits out, but since there wasn't really much, I just put it back in (probably some of the good stuff in the brown rice, anyway). Then I used 1 1/2 c of the flour, plus 2 c water, and let it soak for a few hours. Then I added 1 1/2 tsp instant yeast, plus just enough KA bread flour to make a soft dough, about 2 1/2 c - then mixed it by hand, covered, and let rise for 1 hr., turning it every 15 min. Then I put it on the mixer, added 2 tsp salt, and mixed with the hook on speed 4 about 2 min., then adding just enough flour to take enough of the stickiness out - about 3/4c - so the dough was no longer sticking to the bowl, but still sticking to my hand somewhat. Then I covered, and refrigerated overnight.
Next morning I took it out, punched it down, then let it rise until warmed and doubled - about 3 1/2 hrs. then I divided into 3 pieces, formed the baguettes, and let rise for about an hour. I sprayed them, slit them, and baked them in a 475ยบ oven for 20 min., then cooled completely.
The smell was wonderful, and different, and the flavor was immediately different, though I am not sure I would have been able to figure it out, had I not been the baker, until the aftertaste, which was definitely jasmine rice! It was delicious with butter (not many breads aren't!), but was also very good with the Vietnamese soup, which is what I made it for in the first place.
I was surprised that the dough rose so well, and was so elastic, with the rice flour being almost 1/3 of the total.
Dave
