Lemon Barley Cob - with correction

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txfarmer on 3 Jul 2010 at 11:00

This is a bread from "A handmade loaf" by Dan Lepard. Good thing I googled before making it, the formula has a mistake, the levain amount should be 75g, not 150g. You can see the thread about this issue, as well as the whole formula here.

 

This is a bread went beyond my expectations. Lemon was a prefect match for barley, bringing out its slightly sweet flavor. Crumb is soft and chewy. It's not delicate and sweet like normal lemond dessert breads, it's hearty with a nice summery undertone.

 

I did adjust the levain/water amount to accomodate for my 100% starter, also cut the yeast amount by half (in volume) since I used instant and the book used fresh. The dough still proofed a little faster than what the book suggests

 

Hey, it kinda looks like a lemon huh?

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plevee on 3 Jul 2010 at 14:04

That looks even better than the picture in 'The Handmade Loaf'!!

I love barley flour in bread; the crust is so crisp. Patsy

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LindyD on 3 Jul 2010 at 17:38

Your lemon resting the bread made me smile, txfarmer.  Lovely, indeed.

I've had the book for some time.  Given your results, I guess it's time to revisit it!

 

I have baked a lot of formulas from that book, all turned out lovely. I do tend to have a faster rise than what the book suggests, even after adjusting starter amount and yeast amount.

Thanks very much for sharing this, txfarmer, I always wanted to bake a bread with barley.

Karin

I baked another barley bread with rye from the same book, also very good.

I have seen the formula several times in the book, but never made an attempt to bake this bread. i might give it a go now, after seeing the wonderful pics of you:)

It comes across as 'nicer' than the one in the book, as it has a darker more appealing patina.

 

Looks great!