The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Barley batard

Mebake's picture
Mebake

Barley batard

I came back from vacation!


I made this Barley batard (1/3 barley , 2/3 Whole Wheat), hearth bread.


Al though i used volume measurements, it turned our more or less sufficient. here it goes:


1 cup naked barley flour (1/3)


2 Cups Whole Wheat flour (2/3)


1 table spoon salt


1/4 teaspoon yeast


1.85 Cup of water, so roughly the final dough is 62% hydration (i could not elevate the hydration further because of the barley flour which kind of hinders the shaping process).


I used peter reinhart's method of delayed fermentation: i.e. split the doughs of each flower into halves, one contains yeast and goes to the fridge for 24hrs, while the other contains salt and remains outside in a warm place for 24hrs.


24hrs later, i combine the Biga (yeasted one) with the soaker (salted one), and make the bulk dough , and leave it to ferment for 1.5 hours until roughly 1.5 X the size.


Then, i scrape the fermented dough into a workspace WITHOUT de-flating it, and formed a Batard. At this point i heated the oven to 500 F, or 260 C while the bartard is left to ferment the final fermentation.


Half an hour later I used lava rocks in a Teflon cake mold and pured hot water to creat steam, and put the batard onto a parchment paper, and into the oven. the batard streched sideways, but oven rise compensated!


50 minutes later : VOILA!        VERY TASTEY


The loaf



Crumb



Comments

ehanner's picture
ehanner

I have no experience with barley bu that looks tasty.


Eric

Mebake's picture
Mebake

As i understood, you ought to bake more barley to combat diabetes. Barley as many may know, is low in calories and high in fibers. Most important of all, it gives a distinctive taste to any bread, and a special aroma too. You really should try it. Plus You could bake it batter than i did, i learned from you people.


Note: I recommend no more than a third barley, due to the fact that it contains much less gluten than wheat.


mebake

narensap's picture
narensap

Hello,

For stretching the bread sideways did you place the steaming hot water in another / bottom tray in the oven and the batard was on the top tray?

I dont have lava rocks, can I just put steaming hot water?

 

Thanks