ULTRA SOFT STRINGY, STICKY RICE BREAD

Ingredients

• 1 1/4 cup + 1 tbsp (150 grams) sticky rice flour
• 1 1/3 cup (315 grams) water
• 3 1/2 cups (485 grams) strong bread flour (approx 14% protein), plus 2~3 tbsp to adjust
• 3 large egg whites
• 1/4 cup (57 grams) granulated sugar
• 2 1/8 tsp (7 grams) instant dry yeast
• 1 tsp salt
• 1 3/4 tbsp (24 grams) unsalted butter, soften

Instructions

1. Whisk sticky rice flour and water together and cook over medium heat, stirring constantly, until it comes together into a thick, smooth blob of goo (there may be some lumps forming amidst cooking but just ignore them). Let sit, stirring occasionally to let heat out, until just warm to the touch.
2. In a stand-mixer bowl, add strong bread flour, egg whites, granulated sugar, dry yeast, salt, and the cooled sticky rice-mixture. Mix on low first until all the ingredients have come together (you may have to stop and scrape a few times), then turn to medium-high speed and knead for 5 min. Add 1/2 the butter, knead until incorporated, then add the rest of the butter and knead again on medium-high speed for 15~20 min. Yes, that long. In the end, you should have a very very sticky, but smooth and elastic dough. The dough will stick to the sides of the bowl (even during mixing) but it shouldn't look so wet that it's formless. Try to resist adding too much flour but if it seems too wet, add another 2~3 tbsp of bread flour and knead again.
3. Cover with plastic wrap and let proof on the counter, or in the fridge, until fully doubled. The dough is slightly warm to begin with so it will rise fast, about 1~2 hours in room-temperature or 6 hours in the fridge (I did this in the fridge).
4. Once doubled, scrape onto a floured surface and divide in half. Keep dusting with flour as needed, and divide 1 portion of the dough into 3 pieces. Roll into long strips (gently punch out the air as you do this) then braid them together. Repeat with the other dough. Place the braided dough into a large loaf pan lined with parchment. Cover well with plastic wrap and another towel on top, and let proof again in the fridge overnight, or 12~18 hours. The next day, they will look slightly poofy but not doubled, probably won't even occupy 1/2 of the volume of the loaf pan. But it's all good.
5. Leave the breads at room-temperature as you preheat the oven on 355 F/180 C. Place the breads on the middle-lower rack in the oven, loosely covered with a piece of parchment, and bake for 25 min, then remove the parchment and bake for another 20 min until golden browned. The breads will rise dramatically during baking.
6. Remove from the pan and parchment papers, and let the breads cool for 30 min on a cooling rack. I tear into them like a roasted chicken.

Notes