The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Onion Bread with Black Barley -Purple Corn Flour

isand66's picture
isand66

Durum Onion Bread with Black Barley -Purple Corn Flour

It's been a while since I posted.  I have been baking but just have not had the patience to post.  I made this bake about a month ago.  I finally got around to sprouting some grains and did some whole wheat from Barton Mills and some purple corn which both were ground into flour using my Mock Mill 200.  I also ground some black barley into flour and added that as well for some extra flavor.

I added some caramelized onions which are always one of my favorites.

I was very happy with how this one turned out.  Since I have not been going out to eat lunch or dinner this one made great sandwiches and grilled bread as well.  The crumb was moderately open considering the high percentage of whole grains.

 

Here is the link to the BreadStorm files:

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  olive oil, and salt and mix on low for 3.5 minutes.  Add in the onions and mix until combined.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

For your viewing pleasure, enjoy a few photos from our gardens.

Comments

Floydm's picture
Floydm

Good to hear from you again too.

isand66's picture
isand66

it's good to be back!  Hope all is well with you too!

 

Benito's picture
Benito

The bread looks and sounds delicious Ian, you always have such interesting combinations of flours and flavours.  You have beautiful peonies and clematis in your garden, stunning.

Benny

isand66's picture
isand66

Glad you like the bake Benny.  This one was very tasty.

We spend a lot of time on our gardens so I'm happy you enjoyed the photos.

Regards,

Ian

Elsie_iu's picture
Elsie_iu

Black barley sounds interesting. It reminds me of the blue emmer I have in my cupboard. Glad that you finally got back to sprouting. Sprouted grain flour just smells amazing, doesn't it? I noticed that you used cherry juice as the dough liquid. How did it affect the dough performance? Could you detect it in the final product? Bet the bread tasted great anyway!

I can't take my eyes off those light pink petals. Your gardening effort surely pays off. Happy to see the blue piggy again. I had missed it (her?) a lot :)

isand66's picture
isand66

The barley adds a nice complex flavor.  The cherry juice added a slight flavor but not much and it's probably not worth it.  The bread was very tasty and worth a try.  I do love the sprouted flour and I need to do it more for sure.  Glad you enjoyed some garden photos.  

Best regards,

Ian

Our Crumb's picture
Our Crumb

1000 flours bloom in your bread (ok, merely six) and many more flowers in your garden.  Any further departure from wheat+water+salt+yeast and you'll need a label other than 'bread' for your products.  For creative formulae, flawless execution and sumptuous photography, your posts never disappoint.  Nice to see a new one and that you're still at it with such passion, in the kitchen and out in the yard. 

Our recent relocation from arid California to lush New England brings a massive and welcome expansion of our garden palette, from the "water wise" South African imports that have taken over CA garden centers to fantastic diversity here including our new friend, Calycanthus floridus 'Aphrodite'.

Now if we can coax dab out of the shadows...

Tom

isand66's picture
isand66

I counted 1001!😜

Glad you liked it Tom.  It's nice to post again and get out of my funk.  The gardens are really starting to take off.  My favorites are about to bloom.  Please share some of your new gardens as I'd love to see them.

Hopefully DA will be back soon and is doing okay.

Look forward to your next post.

Regards.

Ian

Elsie_iu's picture
Elsie_iu

We need more posts from you two and dab!