I lately purchased some recent barley grain and figured what higher use for it than as a scald. This one was virtually solely a fresh-milled loaf. The one non-FMF was somewhat bread flour within the starter. I like to incorporate that to verify the starter is sweet and powerful to assist with the FMF and low-gluten barley flour.
This one turned out distinctive. I actually nailed the fermentation and gluten growth. I’ve been doing 2 units of coil folds, half-hour aside throughout bulk, and one set of stretch and folds. I additionally let this one go to 60% rise throughout bulk as a substitute of the same old 50% at 75 F.
The dough was like a gentle, billowy pillow. The crumb was moist and gentle from the scald, and the crumb was very open and flavorful.
I milled one in every of my favourite grains, Stardust WW from Barton Springs Mill, for the primary dough with my Mockmill 200 and sifted as soon as with a #30 drum sieve, and re-milled on the best setting. The barley for the scald flour was milled solely as soon as on the best setting.
Stardust is a tough white winter wheat with a 12% protein content material.
The whole quantity of recent milled flour on this bake was 83.5%. I sifted 3% of the bran from the Stardust entire wheat. It truly is a really small quantity of bran, however I really feel it improves the flavour and lightness of the bread. You possibly can actually add it again in as a part of the scald.
I used my Ankarsrum to combine the dough and oven-baked it on a baking stone with steam.
I added somewhat honey, which actually introduced out the malty taste of the barley.
Formulation
Levain Instructions
Combine all of the levain components collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Scald Instructions
Pour boiling water over the components and blend till integrated. Cowl and let cool to room temperature. I put mine within the fridge to let it cool faster.
Principal Dough Process
Observe: I take advantage of an Ankarsrum Mixer, so my order of blending is barely completely different from than of utilizing a Kitchenaid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it varieties a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour. Subsequent, add about half of the remaining water, honey and the scald and blend for a minute. Add the levain subsequent and blend for 10 minutes, growing the pace to place #4. Let the dough relaxation for 15-20 minutes after which add the remaining water and the salt and blend on medium-low (about pace 4) for round 14-17 minutes till you will have a properly developed, easy dough. If essential, combine longer. You wish to have good gluten growth from mixing the dough.
Take away the dough out of your bowl and place it in a frivolously oiled bowl, and do a number of stretch and folds. Be sure the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. When you’ve got a proofer, determine what temperature you wish to set it at and what rise you might be aiming for. I had a DT of 73 F and set my proofer to 75 F and aimed for a 60% rise. Do 2 units of coil folds, half-hour aside. After one other half-hour, do a set of stretch and folds.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 25 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic (be aware: It isn’t essential to cowl the dough when refrigerating it. {Most professional} bakeries don’t cowl their dough, however they do have devoted retarders for dough, so if you’re like me be happy to proceed to cowl it). This dough may be very sticky, so be sure you use loads of rice flour in your banneton or bowl to forestall it from sticking.
On baking day, you may take the formed dough out of your fridge and bake as quickly as your oven is prepared, after scoring, after all.
When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°- 455° F. Bake till they’re good and brown, and the interior temperature is at the least 205 – 210°F.
Take the bread(s) out of the oven when performed and allow them to cool on a baker’s rack for so long as you may resist.
