A key element of this recipe is scalding the flour before use. If you do not have barley flour, swap it with another flour such as buckwheat, oats, or rye. This recipe makes two large loaves. This recipe is for a sourdough loaf and assumes that your starter is ready to use. I feed mine with 100 gr flour and 100 ml water about 6 hours before I use it. If the temperature is over 25°C (77°F), reduce the autolysing and first proving times to 2 hours. Weighing accurately will make all the difference!
Cast iron pan/ Dutch oven with lid at least 23cm wide
Large box to store dough in fridge
640grwhite bread floureg Shipton Mill Organic no 4
160grbarley flourOr other flour mentioned above
Scalding the flour
Boil water in a kettle and let it sit for 5 minutes. You'll be using 160 ml
Add the slightly cooled water to the barley flour and mix well
Set aside until cooled. Check temperature is less than 30°C (86°F) before using.
Autolysing the dough
Add the white flour to a bowl. Add the scalded barley flour breaking up into small pieces. Add the starter and 480 ml water. This should be about 22°C (71°F). Mix together and leave for 3 hours at room temperature.
Mix and Knead the dough
Add the salt to the autolysed mixture and mix well. Using a stand mixer, knead until the dough reaches between 24° and 26°C (75° to 78°F). Start on a low speed for about 5 minutes, then increase speed to medium. The dough should come away from the sides cleanly. Check that the dough is elastic by pulling a lump gradually apart. Checking the dough temperature is very important. This will set you up for successful dough.
Alternatively, knead for 10 to 15 minutes until smooth and the dough is stretchy. The dough should ideally be between 24° and 26°C (75° to 78°F)
First Proving at Room Temperature
Move the dough to a large plastic box and leave it to prove for 3 hours at room temperature.
Fold the dough
During the first proving, fold the dough twice. Imagine that the dough in the bowl has four equal sides. Using our dough scraper, pull up each side in turn and fold towards the middle.
Prove the dough in the fridge
After 3 hours place the dough in the fridge overnight.
Shaping the dough
Divide the dough into two equal portions and shape gently into a round. Leave 10 minutes. If you are only able to bake one loaf at a time, put one portion back into the box in the fridge. Then shape that one hour before your first loaf comes out of the oven.
Pre heat your oven and pan
Pre-heat your oven to 230°C (445°F) placing your cast iron pans in the oven. Do this at least 1/2 hour before you intend to bake. If you are using a Rofco oven, pre-heating will take 1.5 hours.
Shape and Second Prove
Shape your loaves a second time and either place them on a couche or in banettons for one hour. If your pan is circular, shape into rounds; if you pan is rectangular shape into oblongs
Prepare parchment paper
Cut two strips of parchment paper as wide as the loaf and twice as long. You will put your dough on the parchment and place in the cast iron pan.
Transfer your dough
After one hour, transfer the dough to the parchment paper. If you are using a banetton, place the parchment on top of the dough, then a cutting board and then invert it. If you are using a couche, use the pleat to tip your dough onto the cutting board then invert it onto the parchment.
Score the loaf
Using a lame or sharp knife, score the loaf horizontally. with a shallow cut on one side half way between the top of the loaf and the bottom.
Remove the pan from the oven and remove the lid. Put the loaf into the pan and close the lid immediately.
Place in the oven and bake for 25 minutes. Then remove the lid and bake for a further 10 minutes. Finally, bake the loaf for 5 minutes out of the pan. Let it cool before eating.