Barley Bread
Barley Bread
Yield:
2 Loaves
Prep Time:
15 minutes
Cook Time:
35 minutes
Additional Time:
18 hours 30 minutes
Total Time:
19 hours 20 minutes
A healthy rich flavoured bread.
Ingredients
- 350g Strong White Flour
- 150g Barley Flour
- 325g Tepid Water
- 110g Starter Dough
- 10g Salt
Instructions
- Mix together the flour, starter dough and water.
- Knead for about 8 minutes, let it rest for 1 hour.
- Add the salt and knead for another 2 minutes. Rest for 1h30.
- Stretch and fold the four corner, leave to rest another 45 minutes.
- Repeat the previous operation and after 45 minutes leave in the fridge overnight.
- Separate in two and roughly give them a ball shape. Rest for 1 hour.
- Shape by stretching and folding the dough on the bench surface, lightly flour and rest for 1h30. Score.
- Transfer to a tray and in the oven with a boiling water tray underneath at 260C for 10 minutes, lower then to 230 and cook for 25 minutes.
Notes
Remember to take the starter dough the night before or at least 4 hours prior and feed it. To test it, add the water first in the recipe then the starter, it should float.