Played around with Jeffrey Hamalmen’s country bread recipe yesterday. I kept the high amount of preferment as in the recipe (164%), replaced 50% bread flour for final dough by barley flour, and added extra 50% cooked rice. I also added 28% honey. Water was increased to 77% for my desirable dough consistency.
|Preferment (60% hydration)||246g||164%|
Baked at 220C for 35mins, left in oven for 5mins after baked
*toasted at 180C for 15mins until lightly colored to enhance the nutty flavor
I love the thick, crunchy and nutty crust which seems to be a characteristic of barley bread. The crumb is sturdy and I will bake it for long time next time as it was a bit moist. Also I would prefer less honey as the it was too sweet for me.
Not sure if I am on the right track to create a dough like this? Anyway I enjoyed playing with doughs during weekends. :-)