Sourdough part-wholegrain barley bread – they look gorgeous [and they taste as good as they look]
Flour 100% (67% Cereal Food Processors “Titan” hi gluten flour; + 33% stone-milled wholegrain Meresse hull-less waxy barley flour
Water 56% (total water 74% including water in levain)
SAF instant yeast 0.9%
Liquid levain (sourdough) (100% hydration) 100%
Sustagrain barley flakes 10% (soaked in 120% of their own weight of water)
Mix - autolyse 20 min – mix 3min slow, 4 min fast
Bulk ferment 90 min two folds
Scale @ 475 g; hand preshape - cylinders for baguettes; rest 20 min before final hand shaping
1 hour final proof @ room temperature
Bake 20 min 450 F (232 C)
So what’s the problem?
This is - at this addition level of the waxy barley flour, there is enough reduction in the amylose content of the the total starch that there isn’t enough of a retrograded amylose network to fully support the weight of the bread. You can see in this photo of the base of the bread where it has begun to collapse over the rods of the cooling rack. Still, on the borderline here – enough to keep it together.
Here’s the good bit: This bread has SUCH a soft and tender crumb, and it will stay fresh [it won’t get too firm] for quite a long time compared to the same made with all normal starch, instead of the 33% of amylose-free waxy starch used here from the waxy barley Meresse.
The other good thing[s] are the dietary fiber – both from the barley flour itself and the added 10% on flour weight of sustagrain (Con Agra) very high beta glucan barely flakes. You can see them in the crumb.