Wheat & barley sourdough bread
F O R M U L A
305 g bread flour (in this case, "Dorada" flour from Ylla 1878 brand) 35 g barley flour (previously toasted and milled barley grains) 228 g water at room temp. (filtered or bottled) 120 g sourdough starter fed at 100% (fed with 45 g bread flour, 10 g rye flour, 5 g barley flour and 60 g water) 8 g sea salt ​​
M E T H O D
DAY ONE 9 pm - Autolyse In a large bowl, combine flours and 90% of the water, and mix until all combined. Put the dough in a glass jar with the lid on, and let it rest at room temperature until the next day. DAY TWO 8 am - Starter feeding Take 60 g of your mother dough and mix it with 45 g bread flour, 10 g rye flour, 5 g barley flour (previously toasted and milled barley grains) and 60 g water. Combine, put in a jar hermertically sealed and let it rise at room temperature until it has doubled its volume. 12 pm - Kneading Mix 120 g of sourdough starter and the autolyse dough until all combined. Add the remaining 10% water and salt, and combine. Knead using the slap and fold hand kneading technique by Richard Bertinet until gluten is developed (around 10 minutes with rest periods, for example knead during 2 minutes and let the dough rest during 5 minutes, etc.). 12.30 pm - Bulk fermentation Put the dough in a glass container with a lid, and let it ferment at room temperature (in this case 22ºC) until it has almost doubled its volume. During bulk fermentation it is recommended to use the stretch and fold technique, especially if the dough is elastic and lacks strength. Use the stretch and fold technique every 30 minutes during the first 2 hours of bulk fermentation or until the dough is strong enough. 5:30 pm - Pre-shaping Preshape the dough giving it a round shape and let it rest about 10 minutes. ​ 5.45 pm - Shaping Shape your dough (for this loaf I have used the Chad Roberston's shaping method) and place it in a banneton. 5.50 pm - Second fermentation Wrap the banneton in a large plastic bag and let the dough rest during 1.5 hours at room temperature (in this case 22ºC). 7.20 pm - Cold fermentation Put the wrapped banneton in the fridge and the dough rest overnight (4ºC). DAY THREE 10 am - Pre-heating of the oven Pre-heat your oven at 275ºC (with the up and bottom heats on but no air) during 45 minutes (with a pizza stone in the lower part and lava rocks in the floor). 10.45 am - Baking Put your bread in the oven over the stone, quickly pour 200 ml of boiling water over the lava rocks to produce steam and immediately close the oven door. Turn off the oven and bake as is during 8 minutes. Then turn on the oven again at 240ºC and bake during 8 minutes. Remove lava rocks and bake at 220ºC during 10 minutes. Lower the temperature at 200ºC and bake during 20 minutes. Turn off the oven, open the door and let the bread dry during 5 minutes.
10.35 am - Cooling Let the bread cool over a rack until it is completely cold (at least 2 hours). ​PLEASE NOTE times are estimate and will have to be adjusted according to the ambient temperature, humidity rate, flours used, etc.
