Barley Flour Bread
Barley Flour Bread
Yield:
2 large loaves
Prep Time:
17 minutes
Cook Time:
35 minutes
Additional Time:
17 hours
Total Time:
17 hours 52 minutes
A very dense rich bread. Perfect for toasts and sandwiches.
Ingredients
- 500g Barley Flour
- 300g All Purpose Flour
- 120g Sourdough Starter
- 10g Salt
- 2 tbsp Olive Oil
- 625g Tepid Water
Instructions
- Mix all the ingredients together and knead for a good 8 minutes. Leave to rest for 1 hour under a wet towel.
- Knead a further 5 minutes and leave to rest another 30 minutes.
- Stretch and fold and leave to rest 45 minutes.
- Stretch and fold and leave to rest 45 minutes.
- Leave covered in the fridge overnight.
- Divide in two and rest for 1 hour.
- Shape into balls, rest for 1h30.
- Preheat the oven at it’s maximum temperature, for me 270C, with a mould underneath.
- Score the bread, cook for 10 minutes. Before putting the bread pour water in the mould.
- Lower the temperature to 230C and bake a further 25 minutes.
- Leave to rest 30 minutes before cutting through.
Notes
Every time I have to knead and stretch and fold in the first steps I wet my hands first to get them to stick less to the dough. It is easier to handle the dough.