15% Beremeal (barley) sourdough
Remembered that my bag of beremeal is expiring next month, so used it for these two loaves. Very small inoculation with recently refreshed refrigerated rye starter. Here is the formula: https://fgbc.dk/1ikg
Fermentolyse 30 min
Add salt and a splash of water, mix in and knead with slap&folds until medium development.
40 min rest, then folds.
1.5 hrs rest, folds.
Let rise at 27C until ~60% growth (~7 hrs?), gently preshape, 30 min rest, shape and refrigerate overnight.
Dough was very nice to work with, and I think I fermented it in bulk nicely: ~60% growth since last fold (in a straight-sided container, not aliquot jar, so very approximate)
Boule went to a friend, so only the crumb of the batard:
Nice nutty taste from the barley, good crust, soft crumb. Not sure how to avoid the cracking, even with only 15% barley the batard got a couple big cracks (boule got a lot of scores, so didn't crack). Maybe I should try next time wetting the surface before baking, like with rye bread?