And here comes the last June homework as a mellowbaker: Beer bread with roasted barley. I was a bit skeptical at the beginning but I must that I’ll bake this bread again. I find it very good with cheese.
But let’s start from the beginning.
First the recipe for one loaf of about 1 kg:
|Whole-wheat flour||120 g|
|Roasted barley||30 g|
I prepared the poolish in the morning and baked the bread late in the night around 11 p.m.
After 12 hours I mixed all the ingredients with the poolish, let it ferment for 2 hours, folded it once. Preshaped as an oval, shaped as a batard and let it proof in a banneton. Then I scored it, and baked it.
Here are some pictures
I found the dough very easy to handle, at 68 % hydration I expected something a little bit more loose, but the dough was absolutely easy to handle. This is probably due to the 20 % of whole wheat which absorbs a lot of water. Scoring the dough was very easy and for the first time I made two decent scores…well, at least for me. The importance of a proper scoring is sometimes underestimated.
There has been a long debate on how to properly malt and roast the barley at mellowbakers.com. I tried to sprout some barley, a (vegetarian) friend of mine gave me some suggestion, but in the end I decided that since I know almost nothing about barley I would just roast it without any attempt to malt. So I put some husked barley in the oven at 180 °C for 6 minutes, as Hamelman suggests, and then I ground it very finely. The final result is a powder with a light color (see pictures). This roasted barley gives a very nice flavour and aftertaste to the bread.
The beer. I live in Munich and Bavaria is the land of Weizenbier…but I used a Lager . The effect of beer on the flavour is really important, in my case it added a nice bitterness.