Beer bread with toasted barley according to the recipe from the book "Bread. Technology and recipes" by J. Hamelman

Beer bread with toasted barley according to the recipe from the book "Bread. Technology and recipes" by J. Hamelman

Category: Yeast bread

Ingredients
Pulish:
premium wheat flour	300 g
water	300 g
yeast: fresh (pressed) / instant dry	0.6 g / 0.2 g (1/8 tsp)
Dough:
premium wheat flour	500 g
wheat flour 1 s.	200 g
water *	40-100 g
light beer	340 g
salt	20 g
yeast: fresh (pressed) / instant dry	11.4g / 3.8g (3/4 tsp)
barley grits	25 g
barley flour	25 g
pulish	600 g (total amount)

Cooking method

• 
• To prepare dough pulish, dissolve yeast in warm water (I used instant yeast, those that mix immediately with flour), add flour and mix until smooth. Cover the bowl with plastic wrap and leave for 12-16 hours at 21 C.
• 
• Before adding to the dough, barley must be fried and chopped finely enough. The author recommends roasting the barley in the oven at a temperature of 175 C, shaking the baking sheet from time to time, very carefully and avoiding overcooking, otherwise the barley will acquire a bitter taste. Such processing fully reveals the nutty flavor of the barley and inactivates all enzymes that could affect the fermentation of the dough. It is more convenient for me to fry cereals in a pan, it is easier to work with a small amount and control the degree of frying. The aroma, indeed, opens up better, pleasant and sweetish, so special, interesting. After roasting, it cooled and ground twice in a coffee grinder, after each time sifting the barley through a sieve. In the photo on the left - barley flour, on the right - chopped roasted barley groats.
• 
• Kneading the dough. Add water, beer and other ingredients to the finished pulish dough. At the same time, in advance, taking into account the desired dough temperature of 24 C, mix beer with chilled or warm water. When working with a mixer: at first speed for 3 minutes until all ingredients are completely mixed, then for about 3 more minutes at second speed. To knead with your hands: start kneading the dough with a spatula, then with your hands for 3 minutes, shape a ball, leave the dough for 5-10 minutes, and then knead the dough until the gluten is moderate, making about 3 folds. If necessary, adjust the consistency of the dough so that it is not very strong. Cover the bowl of dough with a napkin and let it ferment for 2 hours, during which do 1 knead after the first hour.
• 
• Divide the finished dough into 2 pieces, fold, cover with a napkin and leave for 10-20 minutes to rest. Then form dense oval or round billets, place them for final proofing in baskets or leave them sprinkled with flour on a linen cloth, cover with a napkin and leave for 1 hour or 1 hour and 15 minutes at 24 C.
• 
• Preheat oven to 230^aboutC. Transfer the raised dough pieces to a baking spade or baking sheet, make cuts in accordance with the selected pattern. Pre-fill the oven with steam (I am comfortable using a water spray), put the blanks on and turn on the steam again. After the first 35 minutes, when the bread was well browned, the oven was opened and the baking sheet was unfolded for even baking, and then the bread was baked for about 20 minutes until tender (the finished bread has a temperature of 94-98 C).
• 
• Overall, very good and tasty bread, with a full and pleasant aroma and harmonious taste.
• 

The dish is designed for

2

Note

Original recipe:

"Flour in the dough: 30%.
Recipe for 1 kg of flour, g.
General recipe:
Wheat bread flour - 800 g
Whole wheat flour - 200 g
Water - 340 g
Beer - 340 g
Salt - 20 g
Yeast:
fresh (pressed) - 12 g
instant dry - 4 g
Malted barley - 50 g
General output:
test - 2064
PULISH
Wheat baking flour - 300 g (2 cups without 1 tablespoon)
Water - 300 g (1 and 1/5 cups)
Yeast:
fresh (pressed) - 0.6 g
instant dry - 0.2 g (1/8 teaspoon)
Total - 601 g.
DOUGH
Wheat bread flour - 500 g (3 and 1/8 cups)
Whole wheat flour - 200 g (1 and 1/5 cups)
Water - 400 g (1 and 5/8 cups)
Beer - 340 g (1 and 1/3 cups)
Salt - 20 g (2 teaspoons)
Yeast:
fresh (pressed) - 11.4
instant dry 3.8 g (3/4 teaspoon)
Malted barley - 50 g (2/5 cup)
Pulish - 600 g (total amount)
Total - 2064 "

* In my opinion, there is an error in the recipe in the amount of water added for kneading the dough, I noticed it already at work, but it would be necessary to check it in advance, although there was no reason to doubt after the excellent recipe for oat bread. And nevertheless, 400 g of water is an excessive amount, if you revise the general recipe, you get a total output of 1766 g, and not 2064 g, and then, according to the recipe, when mixing the dough pulish, only 300 g of water is taken, that is, in the remainder of 40 g and this amount is more likely for kneading dough, the maximum variability is from 40-100 g of water, taking into account the different quality of the flour used. When cooking, I added 400 g of water and, accordingly, I had to increase the amount of flour, the weight of the finished dough was 2400 g, I did not add any additional yeast, the bread rose perfectly on this basis. Maybe I'm wrong, are there opinions? Maybe someone baked bread using this recipe?
According to the recipe, I replaced malted barley, which is not found on the market, with barley grits. The author writes that barley is easy to find in brewing shops, but it is always sold unhulled. This is fine for brewing, but not desirable when using barley to add to the dough, and if peeled malted barley is not available, you can roast the unmalted barley and use it.

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[Corsica]

Corsica, excellent result! The bread looks great and the crumb is quite decent
When you know how to find a way out of a situation, it always turns out with dignity.

[Admin]

AdminThank you for your appreciation!

[Corsica]

Corsica, to what temperature do you preheat the oven and do you lower it during the baking process?

[Deva]

Deva, the oven was warmed up to a temperature of 230 C and left constant for the entire time of baking the bread.
Excuse me, please, for the carelessness, while editing part of the text was lost. I will ask the administration for technical assistance to supplement the prescription with the necessary information.

The workpiece is already being proofed. I probably ground barley badly, the grains are felt to the touch when forming the bread. Although sifted through a strainer. Let's see if it will be felt when eaten

Maybe you spent a little time roasting barley? Delicious, a bit like the aroma of roasted nuts or seeds, was there an aroma? Yes, there is a noticeable heterogeneity in the dough, after baking - no and the taste - no, I hope everything will be fine.

The workpiece is already being proofed.

I did not fry for a long time, I was afraid to burn it. There was no smell of roasted seeds either. But the flour turned out with a very pleasant sweetish taste and light aroma. Temperature 230 is it with convection or not?

Temperature 230 is it with convection or not?

No convection.

Oh ... and I'm with convection

[Deva]

Deva, basically, the recipes indicate the temperature for baking in the oven without additional functions (by default), the baking option with convection is indicated separately, since, in turn, convection can carry additional characteristics of "dry convection" and "convection with steam" - hot 25%, intense 50% and wet steam 100%.
Convection made the baking temperature higher by about 10-15^aboutWith that at the beginning of baking bread is quite normal. I assume that then you managed to orient yourself and reduce the heating temperature of the oven?

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Corsica]

Corsica, great bread and a worthy reward

[Corsica]

Corsica

[Chef]

Chef, Thank you !

Admin, Tatyana1103, thank you very much for your congratulations and support!

[Corsica]

Corsica, was not online for several days, so CONGRATULATIONS just now. The recipe is worthy, I would not hesitate to try to repeat it, but there is no barley in our village. Well, nothing! Someday...
And in general, I want to say thank you for your recipes. They are all interesting and accessible. New creative victories!

[Tashenka]

Tashenka, Natalia, thank you very much for your kind words, support and congratulations!
If you have a sufficiently powerful coffee grinder, you can, as an option, replace barley and barley flour with barley grits, in the departments of the store they usually have such types of grits as chops, but be careful, since the grinder is much more expensive in terms of price.