📝 About This Recipe
This loaf captures the ancient, nutty essence of barley, a grain prized for centuries for its deep, earthy sweetness and exceptional nutritional profile. By blending stone-ground barley flour with a long-fermented wheat starter, we create a bread with a tender, moist crumb and a shatteringly crisp, mahogany crust. It is a sophisticated, rustic staple that brings a wholesome, artisanal touch to any modern kitchen table.
🥗 Ingredients
The Levain (Build)
- 35 grams Active Sourdough Starter (100% hydration, bubbly and active)
- 35 grams Bread Flour (high protein content)
- 35 grams Whole Grain Barley Flour (stone-ground preferred)
- 70 grams Filtered Water (lukewarm, approx 75°F)
Main Dough
- 350 grams Bread Flour (strong white flour)
- 150 grams Whole Grain Barley Flour (finely milled)
- 365 grams Filtered Water (plus 20g held back for salt mixing)
- 11 grams Sea Salt (fine grain)
- 1 tablespoon Honey (to balance the barley's earthiness)
- 50 grams Pearled Barley (cooked and cooled for texture)
Dusting & Topping
- 2 tablespoons Rice Flour (for dusting the proofing basket)
- 2 tablespoons Rolled Barley Flakes (for topping the crust)
👨🍳 Instructions
-
1
Prepare the Levain: Mix the active starter, 35g bread flour, 35g barley flour, and 70g water in a small jar. Let it sit at room temperature for 6-8 hours until doubled in size and bubbly.
-
2
Autolyse: In a large mixing bowl, combine the 350g bread flour and 150g barley flour with 365g of the water. Mix by hand until no dry flour remains. Cover and let rest for 1 hour to allow the proteins to hydrate.
-
3
Incorporate Levain: Add 140g of your active levain and the honey to the autolysed dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself for 2-3 minutes until well combined.
-
4
Add Salt and Texture: Sprinkle the sea salt and the remaining 20g of water over the dough. Add the cooked, cooled pearled barley. Squeeze the dough through your fingers (the 'pincer method') to integrate the salt and grains evenly.
-
5
Bulk Fermentation: Cover the bowl and let it sit in a warm spot (75-78°F). Perform a 'stretch and fold' every 30 minutes for the first 2 hours (total of 4 sets) to build strength in the dough.
-
6
Final Rest: After the folds, let the dough rest undisturbed for another 2-3 hours until it has grown by about 50% in volume and looks aerated and jiggly.
-
7
Pre-shaping: Gently tip the dough onto a lightly floured surface. Using a bench scraper, shape it into a loose round. Let it rest uncovered for 20 minutes to allow the gluten to relax.
-
8
Final Shaping: Flip the dough over. Fold the bottom up to the center, the sides inward, and the top down over the middle. Roll it toward you to create tension, forming a tight boule. Mist the top with water and press into barley flakes if desired.
-
9
Cold Proof: Place the dough upside down (seam side up) into a banneton dusted with rice flour. Cover with a plastic bag and refrigerate for 12-15 hours. This cold proof develops the complex tangy flavor.
-
10
Preheat: Place a Dutch oven in the oven and preheat to 500°F (260°C) for at least 45 minutes before baking.
-
11
Scoring: Carefully flip the cold dough onto a piece of parchment paper. Use a sharp bread lame or razor blade to score a deep cross or a single long slash across the top to control the oven spring.
-
12
The Bake: Carefully lower the dough into the hot Dutch oven. Cover with the lid and place in the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes with the lid on.
-
13
Finish the Crust: Remove the lid to reveal the expanding loaf. Continue baking for another 20-25 minutes until the crust is a deep golden brown and the internal temperature reaches 208°F.
-
14
Cooling: Transfer the loaf to a wire rack. It is crucial to wait at least 2 hours before slicing to allow the barley-heavy crumb to set, otherwise, it may feel gummy.
💡 Chef's Tips
Barley flour has less gluten than wheat, so don't be alarmed if the dough feels slightly stickier and less elastic than a standard sourdough. Always use a digital scale for measurements; bread baking is a science of ratios. If the dough is spreading too much during shaping, give it one extra 'coil fold' during bulk fermentation to increase structural integrity. For a more pronounced sour flavor, extend the cold fermentation in the fridge for up to 24 hours. Ensure your cooked pearled barley is completely dry before adding it to the dough to avoid unwanted extra hydration.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of wildflower honey. Pairs beautifully with a hearty beef and barley stew or a creamy mushroom soup. Use as a base for an open-faced sandwich with smoked salmon, cream cheese, and fresh dill. Accompanies a sharp aged cheddar or a nutty Gruyère cheese board perfectly. Enjoy with a glass of dark stout or a crisp, malty amber ale.