February 19, 2014 - 5:49pm
Barley&Amaranth Sourdough
This bread consists of
445g KA BF, 54%
99g Amaranth flour, 12%
206g T85 wheat flour, 25%
150g 100% hydration Levain (flour 9%, water 9%)
66g barley, 8% (dry weight) then scalded/soaked
626g water 75%
16g salt 2%
This bread is great tasting, real earthy, kinda smells like wet hay, I attribute that to the amaranth, or maybe its the barley, maybe its both.
Share
Comments
Great crumb. Sounds delicious. I actually think I may have some amaranth flour in the cupboard, haven't known what to do with it. I might have to give this formula a try. Again congratulations.
barley bread baking because of its very low GI. I have a bunch of barley and Amaranth stashed away. I was going to bake an old Mennonite Amaranth bread but will have to try this one instead. Yours is such a fine looking loaf inside and out. You are on a fine baking streak WS. I know you have some SD levain in there somewhere , but I'm wondering how much?
Happy baking WS
Hey, thanks for the nice compliments guys, and to answer yer question dabrownman there is indeed some levain, 150g of 100% hydration.
Lovely round loaf, Old spoon!
Must taste great with that crumb and crust.
I also had a small bag of amaranth lying around somewhere that I casually picked up from a wholesaler about 2yrs ago. Sadly I never used it and it may well now be unfit for purpose. Always wondered what it would taste like. Ideally I wanted grains but they really didn't have the demand for amaranth to warrant stocking even 1 25kg sack of amaranth. It's a shame because it makes all these interesting grains far more expensive. Quinoa and Kamut I'd also be interested in but they're just too expensive to consider using regularly when wheat, rye, spelt, etc are relatively much cheaper. Barley I would also like to start using due to it's nutritious value.
Beautiful! Lovely crumb.