The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Well this was an interesting off the cuff bake

Anonymous baker's picture
Anonymous baker (not verified)

Well this was an interesting off the cuff bake

Will have run out of bread before my next sourdough bake tomorrow. Plus, I need to prep my starter which is in need of some TLC. So this is a throw together yeasted barley bread, with a tangzhong and some old starter (instead of discarding any for my starter feed tonight). 

 

  • 340g whole barley flour
  • 60g bread flour (was going to be 100% barley but ran out of flour) 
  • 320g water
  • 8g salt
  • 2g dried yeast
  • + Some whole rye starter @ 70% hydration - unfed (don't know how much but about 30g)

Tangzhong:

  • 20g bread flour + 100g water

 

Final Recipe:

  • 340g whole barley flour
  • 40g bread flour
  • 220g water
  • 8g salt
  • 2g dried yeast
  • All of the tangzhong
  • Sourdough Starter 
  • + Sesame Seeds (when shaping)

Method:

1: prepare tangzhong and place to one side to cool.

2: mix flour and yeast in the bowl. 

3: add tangzhong and starter to the flour but don't mix yet. 

4: measure water and mix in salt. 

5: add the water to the flour and form into a dough. 

6: knead well but this is more for distribution as the gluten is not like any other glutinous flour. 

7: when a well mixed smooth dough is formed then bulk ferment till risen and craggy. 

8: don't even bother with a shaping like a bread flour dough or keeping in the gas. Completely de-gas and knead in sesame seeds. 

9: shape into a smooth ball and final proof till craggy again (about an hour). 

10: bake. 

 

DanAyo's picture
DanAyo

Looks like you baked this one “Fausto Style” :-) 

What an adventurous guy...

Lechem's picture
Lechem (not verified)

Excuse my ignorance Dan but "Fausto Style"?

DesigningWoman's picture
DesigningWoman

Fausto's trigamilho… isn't that right, Dan?

Lechem's picture
Lechem (not verified)

Of course Carole :) 

This kinda dough is even less like a bread dough then a Trigamilho.

Hence the cookie like appearance. Next to no extensibility. 

DanAyo's picture
DanAyo

10-4! The crackly top. That was the classic look for Fausto’s cornbread.

Mini Oven's picture
Mini Oven

Definitely craggy. 

Lechem's picture
Lechem (not verified)

It does! They say that barley has gluten but it feels like it has non at all. You can't stretch the dough and it breaks off into bits. Hence the cragginess. 

While it is a crumbly bread the crumb is soft and delicious. 

It would be good for cookies! 

DanAyo's picture
DanAyo

What does it taste like? Have you cut it yet?

Lechem's picture
Lechem (not verified)

It has a lovely wholesome flavour. With a surprisingly soft crumb for something that's looks, and is, crumbly. 

Here was my first time venturing into barley bread. 

DesigningWoman's picture
DesigningWoman

is immaculate. It does sorta look like it should be sprinkled with that pearl sugar.

Enjoy it, I like barley very much in general, although I'd only heard of baking with barley flour here.

Lechem's picture
Lechem (not verified)

It's not exactly shaped just moulded. There's really no gluten for it to have a shape. Kneaded it into a ball and patted it out into a log. Even in the lekue, the pouch, it didn't really affect the shape. It doesn't rise enough. I used it more for ease and steam since my more artisanal breads are freestanding to allow for expansion and a lovely shape. Barley bread is far from that so I shaped it like clay and put it in the pouch. 

Thank you Carole. You should try including some barley. 

clazar123's picture
clazar123

The dough sure sounds like it behaves like either a 100% rye or even a GF dough. That is even what some of my rye have looked like in the past. If you treat it like 100% rye, I bet it would raise and have an even sandwich-type, moist crumb.

Lechem's picture
Lechem (not verified)

One should stay away from barley it actually feels like it has no gluten at all. Even rye has more strength in it. 

But that would be interesting. Enough water to make more of a paste then "pour" into a loaf tin etc? I think barley with the gel of a flaxseed soaker might get interesting results. 

Mini Oven's picture
Mini Oven

delaying the Tangzhong addition until after the barley has fermented some.  Might create a foamy dough that has a fast final proof.  Worth another experiment.  :)

I did a simple sandwich bake on Friday and couldn't get my oven up to temp.  Thought at first it was the steam pan.  The top browned but tapping the bottom of the loaf sounded dull.  I ended up setting the loaf for another 10 minutes, low & naked (tv series?) on the oven rack.  That sent sesame seeds all over the bottom of the oven to burn and the loaf top crust had still boldly gone where no seed lover would want to go.  

Good news: When I went to wipe out the carbonized seeds, discovered a baking tray was sitting on the bottom of the oven. Easy clean, easy fix.  Had to laugh at myself.  

leslieruf's picture
leslieruf

you are always trying something new.  I bet it tasted good!

happy baking

Leslie

Lechem's picture
Lechem (not verified)

It is certainly different! But delicious nevertheless. Dense but surprisingly soft. 

I believe it is very healthy and certainly made a nice change till I could bake again. 

Ru007's picture
Ru007

I love how running out of bread isn't an option, well, at least not in my house!! LOL! 

I've never tasted barley flour, but I'm sure its a delicous loaf! Does it have the texture of a rye bread?

I think your loaf looks so cool, the cracks and the sesame seed look great. It actually reminds me of a biscotti roll/cake/log (not sure what its actually called), before you slice it and dry out the biscotti!

Anyway, really nice bake Abe! 

Happy baking! 

Ru

 

 

Lechem's picture
Lechem (not verified)

Or a 100% barley bread is one of a kind. It has a crumbly texture but soft. Crust is quite hard though. 

It's kinda more-ish. Has a sweet taste. 

Anyway it was a nice change and enjoyable to tide me over. 

I imagine it's it'd be great as a biscuit, muffin or scone type bake. 

Thanks Ru. 

dabrownman's picture
dabrownman

a high percent Barley cookie bake but I know I;m going to put chocolate chips and walnuts in it for sure  My cookies never look that good though!  It does remind me of those chocolate salted rye cookies we baked out the Southwest Airline magazine.  I think Tartine 3 has it in there too.  They were really good.  Happy baking Abe

 

Lechem's picture
Lechem (not verified)

I'm going to go higher hydration, incorporate some soaked flaxseed so the gel will help it behave more like a rye (I think rye produces a better crumb and actually rises better). Some nuts and seeds will be an option so thank you for that suggestion. Taste is very good indeed but as a bread it needs to be improved upon and quite possibly treat it like a non gluten flour like Clazar suggested.

Are those the chocolate salted rye cookies?