The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Barley Rye Sourdough

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txfarmer's picture
txfarmer

Barley Rye Sourdough


Another formula from Dan Lepard's " The Art of Handmade Bread" (recipe can be found here: http://beginningwithbread.wordpress.com/2008/05/06/barley-and-rye-bread/ , but as always I encourage you to buy the book, well worth it.)


 


This is my first time using barley flour, it doesn't have any gluten, and this loaf also has a lot of rye, so it's not a light loaf to be sure, rather substantial. Straightforward to make, using Dan's "knead 5 to 10 seconds, rest 10 to 30 minutes" method. I did however halved the recipe and retarded the dough overnight in my fridge for proofing. Like always, my proof time is much shorter than Dan's, 90 minutes after taking out of the fridge. Judging from scoring marks, I'd say any longer would risk over proofing. (My house was 71F.)



 


I am happy with the crumb, it's not that open, since the loaf has 50%+ of rye and barley flour. However, it's definitely not dense or heavy.



Now the best part - the taste! I love how rye, barley, and wheat flavors all subtly mingled together, along with slight sourness from my starter. My idea of a good complex sourdough.



 


It's perfect for a grilled cheese sandwich, with some caramelized onion thrown in


Comments

plevee's picture
plevee

Hi, I've been making a modification of this loaf for a couple of weeks. The barley gives a crisp, tender crust and the flavour is delicious. Your bread looks beautiful!


I am a great fan of Lepard's recipes and of his kneading method. His book converted me from machine kneading and improved my breads.


Patsy

txfarmer's picture
txfarmer

This is my first time to use barley flour in a bread, now I wonder why I waited for so long!

Mini Oven's picture
Mini Oven

Scrumptious!  

txfarmer's picture
txfarmer

Mini, I saw your saga about the barley flour. To be cautious, I saved a few slices to see how the texture changes, so far so good, no need to discontaminate my kitchen yet. Phew!

Mebake's picture
Mebake

You surely know your palate! Barley is has a subtle sweetness to it, which makes any loaf flavorful. Well done, i love Barley.


Mebake

txfarmer's picture
txfarmer

Yeah, I do love the taste. There are a few other barley recipes in that same book, I think I will try the barley lemon bread next.

ehanner's picture
ehanner

txfarmer,


That sandwich looks delicious. I also have enjoyed Lepard's breads. There are some interesting surprises in his old style formulas and methods. Thanks for sharing this.


Eric

txfarmer's picture
txfarmer

That's exactly why I love that book, good tasty breads, yet a bit different.