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)
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.🙂
Posted by Nat on September 19, 2010
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.🙂
Recipe from: The Hand Made Loaf by Dan Lepard
Posted by Nat on September 6, 2010