I forgot adding salt to the dough of this bread, haha. This was until the dough doubled so quickly during 1st fermentation, I suddenly remembered it! So I kneaded the salt into the dough immediately, and that was the time I really understood how the salt could increase the dough elasticity.
The dough without salt at the beginning was lack of gluten. I thought it was because of the rye and barley flour. However the gluten was much improved after I added the salt. Anyway, I let the dough rest for its final hour of fermentation. I’m not sure how this has affected my bread.
As Dan has suggested in the recipe, I toasted the barley flour before preparing the dough. I really love the nutty smell of it. Mmmmm Also a banneton is necessary for holding the dough in its final fermentation, as its strength is not as strong with the rye and barley flour in it. I could see “cracks” on the seam side after its final fermentation.
This is another tasty bread. I agree that the rye and barley have served as friendly background flavors. I also like the mild sourness. It started my week perfectly.