Barley Bread
Recipe by Frank Sally, Fournée Bakery
Ingredients
Final Dough
| Baker’s % | Ingredient | Kilogram |
| 70 | Bread Flour | 0.675 |
| 30 | Barley flour mixture | 0.289 |
| 75 | Water | 0.723 |
| 2.4 | Salt | 0.023 |
| 30 | Liquid starter | 0.289 |
| 207.4 | Total | 2.000 |
Instructions
1) Incorporate all ingredients until completely incorporated
2) Dough temperature should be between 76° and 80° F
3) Allow to rest for 45 minutes and then stretch and fold
4) Rest for 45 minutes again and stretch and fold
5) Rest 45 minutes again and then give a final stretch and fold
6) Cut into 500 gram pieces and roll into rounds
7) rest rounds 30 minutes
8) Shape again into rounds and place into floured banettons
9) Cold proof for 12 hours in the refrigerator
10) Bake at 500° F in a dutch oven or oven with steam and baking stone for about 25 to 30 minutes
until color is dark brown
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