Had the idea this morning and wanted to make it today so this is a hybrid.
100g barley + 100g buckwheat milled on the course setting of my KoMo.
400g milk 300g water and a pinch of salt
Cook until a thick porrage forms and let cool to room temp.
125g ripe starter,300g water, the porrage, 250g KA AP, 250g fresh milled high extraction white wheat.
Mix and let autolyse.
Add 15g salt, 25g sorghum syrup and 4g hydrated IY.
At this point a some more AP was added because the dough was way too hydrated I think it was about 50g.
Do (or attempt) S&F every 15 min three times. This is the most sticky and slack dough I've worked with since trying 100% Einkorn. Let ferment until double.
Form a boule and proof in cloth lined bannetons dusted with a combo of rice and white wheat flour until double.
These were baked in a Chargriller Akorn grill on the stone diffuser that was preheated to 425F checked with an IR thermometer. This was my first bake in the grill but don't think it will be the last. The loaves were done to an internal temp of 210F in about 20 minutes. A lot faster than expected.
Just tried the bread. It made a tasty loaf with a very moist crumb. The only thing it needs is a crisper crust.
The other thing I have to figure out is how to introduce steam in a charcoal grill. Ideas anyone.