Baguette with barley

Category: Sourdough bread
Baguette with barley

Ingredients

Autolysis
desem opara 40 g
pressed yeast 1 g
whole grain flour 25 g
flour 1 grade 50 g
serum 75 g
salt pinch
Dough
autolysis
serum 100 g
flour 1 grade 140 g
barley flour 30 g
barley grits 20 g
salt 0.5 tsp from HP (or to taste)

Cooking method

  • We study the leaven of desem here.
  • Baguette with barley
  • Baguette with barley
  • Baguette with barley
  • Autolysis
  • Dissolve yeast in whey, stir in 2 types of flour, desem dough and a pinch of salt. Put in the refrigerator for 12-15 hours.
  • Dough
  • Remove autolysis from the refrigerator and leave for 6 hours at room temperature
  • Baguette with barley
  • You can make your own barley flour in a coffee grinder to make flour and grits. Soak the grains in cold water for at least 4 hours.
  • Baguette with barley
  • For the test, mix autolysis + grains (without water), add all other ingredients except salt. We knead the dough in the HP for 15 minutes, add salt after 10 minutes from the beginning of the kneading.
  • Baguette with barley
  • Leave for 1.5 hours for fermentation.
  • Baguette with barley
  • We collect the dough into a ball, leave for 10 minutes.
  • We shape the baguette as usual. Flatten the dough into a rectangle, tuck the top to the middle and press in the middle with your fingers, tuck the bottom of the dough into the same place and press. Now we pull the upper part to the lower one and pinch it. Roll out with our hands into a long baguette, make 3 cuts with a pastry spatula, stretch the dough to the sides and turn it out. Sprinkle with flour.
  • Baguette with barleyBaguette with barley
  • Proofing 50 minutes. Baked for 10 minutes with steam at 240g, then at 200g, bring to a golden brown crust for 10-15 minutes
  • Baguette with barley

The dish is designed for

1pc (diagonally across the baking sheet) 410g

Time for preparing:

day

Cooking program:

Bread maker, oven

Albina
NataliARH, wow baguette And some kind of molding
NataliARH
Albina, Thank you
Katko
Bookmark))) and flour and grains are available
Thanks for the interesting recipe
NataliARH
Katerina, I came up with the only thing for the competition, I didn't bake two (there is no second baking sheet and I would be afraid of transferring to the first distant baguette), they ate it in one fell swoop, so I don’t know the influence of yamen
lappl1
Natasha, this is beautiful! What a magnificent! And the molding is interesting! Super baguette! As always, smart girl!
Vinokurova
Well,Nataaaaaaaaaaaaaasha !!!, I just baked baguettes yesterday ... I had to wait a bit ... I am now in the disheveled feelings of now (((I want this too ... delicious to see ...
thanks for .... well, thanks and mustache here !!!
Trishka
NataliARH, Natashaaaa this is a baguette, all baguettes are a baguette!
And the molding is vaasche mortality, you can't take your eyes off.
How to "braid a pigtail" I take into service.
Thank you !
Loksa
Natasha, a very beautiful baguette! : rose: I've already bookmarked myself! When baking, I added a barley drink, I really liked it! Thanks for the recipe!
NataliARH
Ludmilathank you dear!

AlenKa, I didn’t know that you’re a pekesh, I’m exposing the brake recipes not the first freshness, I did it yesaaaavno!

Ksyusha, thanks for the assessment, yes, the dough has a great many formations, you have to write it down, everything is forgotten!

Oksanaand what kind of drink? maybe I need it too?
Gala
Natasha, you've got a beautiful baguette. I like the composition.
I love barley flour in bread. Only my bread with such flour turns stale very quickly. How did you do it with your baking method?
NataliARH
Galya, thank you, I don’t even know, I only baked one, I ate it in one fell swoop, I think this property of barley flour would not have bypassed my baguette, and this was the first time I used such flour
Gala
Natasha, you have a little of this flour in your recipe, so she does her job, gives it taste, but maybe due to the fact that there is not so much of the total amount, the bread does not stale longer
NataliARH
How much do you add from the total amount of flour?
Loksa
NataliARH, everything is just "Golden spike" there is barley, rye, wheat - if I'm not mistaken, I wanted to take pictures, removed it somewhere! Yellow box.
NataliARH
now presented, that is, flour from these cereals, a good addition
ang-kay
Natasha,it turned out beautifully. And with yeast, the result is more interesting in my opinion. And there will be no sourness, if only it is made with sourdough.
nenasha
Desm-opara - what kind of beast is this? It just won't work with whole grain sourdough?
NataliARH
Angela, I have sourdough + yeast here, I made others only with yeast, I wanted to try both

Natalia, oh, I forgot to give the link to the beast) thanks for your attention! you can use any starter culture, I just have this
ang-kay
Quote: NataliARH
I have sourdough + yeast here,
So I understood. And I liked this mix.
AnaMost
Wonderful baguette - so delicious
NataliARH

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