Sourdough Barley Bread
I've been reading about the benefits of barley bread and the next thing I did was to search for barley flour. When I did as soon as I got the chance I made this sourdough barley bread which turned great. I didn't know how this flour will behave so I used only one part barley flour and 2 parts wheat flour. Next time I will add some barley flakes as well to make it much tastier and more nutritious. The bread tastes good, it remains still crusty and with a delicious chewy crumb.
- Makes 2 loaves
- Overnight Starter
- 22 g 100% hydration sourdough starter, unfed
- 137 g water at room temperature
- 110 g wheat flour
- Final Formula
- 280 g whole barley flour
- 400 g wheat flour
- 6 tbsp wheat bran
- 370 ml water
- 2 tsp salt
- Overnight Starter
- To make the overnight starter, in the evening stir down the 100% hydration sourdough starter, and remove 22 g in a bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight). (For the 100% hydration sourdough starter - you either make it to have it your own as shown here - or take from a friend who has or buy from a specialized store).
- In the morning, in a large bowl mix the flours and wheat bran with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
- Add the salt and knead by hand for 5-8 minutes.
- Wipe the inside of a wide bowl with a little vegetable oil. Place the dough into this wide bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
- Let the dough ferment at room temperature for 2.5 hours with folds at 50 minutes. The folding is shown here.
- Turn the dough out onto a floured surface. Divide it in two pieces. Shape them in form of a loaf. Sprinkle the loaves with flour, cover and let rest for 15 minutes.
- Meanwhile prepare two oval bowls with 2 kitchen towels, sprinkled with flour. Add the dough loaves seam-side-up, cover with the edges of the towel and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger the it comes slowly back.
- Preheat the oven to 475 F (240 C) with baking stone or in case you don't have one preheat a baking sheet. Place a small pot with water at the base of the oven to create steam.
- Turn the proofed loaves onto a parchment and score it. You can see some tips here. Carefully transfer it to the preheated baking stone or back of the baking sheet.
- Bake for 15 minutes with steam then remove the pot with water from the oven and bake for another 20-25 minutes without steam.
- Cool on a wire rack. Let it cool completely before cutting for at least 2 hrs.