| 640.0 gram | water |
| 18.0 gram | salt |
| 60.0 gram | Sugar, brown |
| 180.0 gram | Rice, Wild, cooked |
| 850.0 gram | Flour, all-purpose |
| 90.0 gram | Buttermilk Powder |
| 30.0 gram | Onion, dried |
| 3.0 gram | Yeast, Instant |
Mix the ingredients from the liquid mixture in a plastic dough box. Stir to dissolve sugar and salt.
Weigh out the dry ingredients in a separate bowl. Stir with a whisk to mix.
Add dry ingredients to the wet and mix by hand...
until all the flour is moistened. NOTE: This will be a very moist and sticky dough, not the easiest to work with.
Allow dough to rest for 20 minutes, flour well and turn out onto work surface.
Fold in thirds and repeat 4 or 6 times, depending on how tight the dough is. Place back into the plastic dough container
Wait 20 minutes and fold again, 4 times.
Wait another 20 minutes and fold again, 4 times if the dough will accept it.
Allow dough to rest for 2.5 hours
Turn out onto work surface, divide, and shape. It raises well in a banneton.
Bake at about 400 (I did mine in a WFO) with steam till instant read thermometer inserted into center of the loaf registers 200F.