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