Lemon Barley Cob - with correction

Submitted by txfarmer on July 3, 2010 - 11:00am

Lemon Barley Cob - with correction

This is a bread from "A handmade loaf" by Dan Lepard. Good thing I googled before making it, the formula has a mistake, the levain amount should be 75g, not 150g. You can see the thread about this issue, as well as the whole formula here.

This is a bread went beyond my expectations. Lemon was a prefect match for barley, bringing out its slightly sweet flavor. Crumb is soft and chewy. It's not delicate and sweet like normal lemond dessert breads, it's hearty with a nice summery undertone.

I did adjust the levain/water amount to accomodate for my 100% starter, also cut the yeast amount by half (in volume) since I used instant and the book used fresh. The dough still proofed a little faster than what the book suggests

Hey, it kinda looks like a lemon huh?

Submitted by plevee on July 3, 2010 - 2:04pm.

Wow!!

That looks even better than the picture in 'The Handmade Loaf'!!

I love barley flour in bread; the crust is so crisp. Patsy

Submitted by txfarmer on July 4, 2010 - 4:59pm.

I love barley too, there's an

I love barley too, there's an earthy sweetness to it.

Submitted by LindyD on July 3, 2010 - 5:38pm.

Smiles

Your lemon resting the bread made me smile, txfarmer. Lovely, indeed.

I've had the book for some time. Given your results, I guess it's time to revisit it!

Submitted by txfarmer on July 4, 2010 - 5:00pm.

I have baked a lot of

I have baked a lot of formulas from that book, all turned out lovely. I do tend to have a faster rise than what the book suggests, even after adjusting starter amount and yeast amount.