Wild Rice and Chive Bâtardes

Ingredients

• 4 cups bread flour ()
• 0.3 cup buttermilk 
• 2.3 teaspoons kosher salt 
• 1 cup rice wild cooled cooked drained
• 1 large egg whites beaten to blend
• 0.5 cup chives fresh chopped ( 3 large bunches)
• 1 tablespoon brown sugar 
• 1 tablespoon water (for glaze)
• 1 tablespoon yeast dry (from two)

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender
• plastic wrap
• aluminum foil

Directions

1. Mix 4 cups bread flour and next 3ingredients in large bowl of heavy-dutystand mixer fitted with paddle attachment.
2. Warm 1 cup plus 2 tablespoons waterand buttermilk in small saucepan over lowheat just until instant-read thermometerinserted into mixture registers 95°F.
3. Add cooked wild rice and chives toflour mixture; add buttermilk mixture.
4. Mixon low speed until dough forms coarse ball,about 2 minutes.
5. Let dough rest in mixer5 minutes. Replace paddle attachment onmixer with dough hook.
6. Mix dough untilsmooth, elastic, and slightly tacky but notsticky, adding more flour by tablespoonfulsas needed, about 4 minutes.
7. Lightly oil large bowl. Shape doughinto ball; place in prepared bowl, turningto coat with oil. Cover with plastic wrapand refrigerate overnight (dough will risevery slowly; do not punch dough down).
8. Let dough rise, covered, in draft-freearea at room temperature 1 1/2 to 2 hoursbefore shaping (dough may not double).
9. Line large rimmed baking sheet withparchment paper.
10. Transfer dough tofloured surface; divide into 2 equal pieces.
11. Roll out each dough piece to 8x6-inchrectangle. Starting at 1 long side, roll upeach rectangle to resemble torpedo. Usefingers to pinch seam closed and taperends by rolling each loaf back and forthon work surface, forming bâtardes about11 inches long.
12. Transfer to preparedbaking sheet, spacing 4 inches apart;spray with nonstick spray. Cover looselywith plastic wrap.
13. Let loaves rise in warmdraft-free area until almost doubled involume, 1 to 1 1/2 hours.
14. Position rack in center of oven; preheatto 450°F.
15. Brush loaves with egg glaze;place in oven. Reduce oven temperatureto 425°F.
16. Bake until loaves are puffedand lightly browned, and sound hollowwhen tapped on bottom, 35 to 45 minutes.
17. Transfer loaves to rack; cool at least 1 hour.DO AHEAD: Cool loaves completely. Wrap infoil, then enclose in resealable plastic bagand freeze up to 2 weeks. Thaw at roomtemperature. If desired, rewarm loaveswrapped in foil in 350°F oven about 15minutes.
18. Cut loaves crosswise into slices.