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:
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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?
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A pair of good looking loaves Ilya. I bet it tastes really good from the barley. Surprisingly I think it could have proofed a bit longer based on the crumb and possibly the cracking of the crust. I know that is hard to believe based on the 60% actual rise but if you hadn’t told me that it had that rise, I would have thought it could have used a bit more fermentation. What do you think?
Thank you Benny! And possibly you are right about the fermentation. I think the bulk was fine, but maybe the final proof could have gone a bit longer? It was really late so I just stuck it into the fridge, and then baked in the morning (since I was meeting the friend for whom one of the loaves was later that day and wanted to let it cool down first too...). Around 8-9 hrs in the fridge only.
Yes if you’d had a bit more time, then a bench proof before cold retard would have been good.
Yeah I would have left it for an hour maybe outside, if I had the time - or a much longer retard, at least 12 hrs, not 8 hrs.
Started the dough too late, but still was pleased with the rise in the bulk, actually, kept it warm, and I think this barley really boosts fermentation too.
I’m sure you’re right considering we add diastatic malt made from barley I believe. Anyhow, sometimes life gets in the way of our baking, what can you do? LOL
Indeed! Most common diastatic malt is made from barley, although in Russia and other rye countries white (i.e. non-fermentead and non-roasted - diastatic) rye malt is also very common.
Not sure how important it is that this is also an ancient/heritage variety of barley, it could have additional benefits for fermentation, like ancient wheat-related grains do.
And yeah, saw a discussion somewhere the other day how to balance work and baking - the suggestion was to retire :)