Here is another sourdough bread recipe using upcycled flour, only this time it is barley upcycled flour. Here is what internet says about it “Upcycled barley is made from barley that has gone through the brewing process. As a result, the flour retains the aroma of the brew. The beer takes away most of the carbohydrates, leaving behind a protein rich grain. By using whole grains, the flour also has a high fiber content. Instead of being thrown away, the complete nutritional value of barley is captured in the flour.”
Here is what the whole process using the upcycled barley flour looks like.
Ingredients
Sourdough starter
- 5g sourdough starter
- 35g water
- 30g all purpose flour or bread flour
- 5g rye flour
Dough
- 240g bread flour (80%)
- 30g stone ground whole wheat flour (10%)
- 30g upcycled barley by NETZRO (10%)
- 207g water (69%)
- 33g (11%) cold water added along with salt. Total hydration 80%
- 60g levain (20%)
- 6g salt (2%)
Directions
Starter
- 7 am add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temperature 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume)
- Learn how to make starter from scratch here.
Dough
- 5 pm mix water with flour and cover, let it rest 1 hour for autolyse.
- During the autolyse the flour absorbs the water, becoming fully hydrated. This activates gluten development.
- 6 pm add sourdough starter.
- Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Also if for some reason you don’t have a mixing machine, you can incorporate starter into the dough by hands. Using Rubaud method or slap and fold method (about 5-7 min).
- Cover, let it rest for 30 minutes.
- 6:30 pm add salt and extra water.
The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
Please note, if you perform mixing by hands, using Rubaud method or slap and fold method, that takes about 10 minutes. Do a couple of stops in between kneading, it helps tightening up gluten.
- Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave to rest 30 min. At 74-78F /23-26C.
- 7 pm wet your hands and perform 1st stretch and fold.
- 7:45pm 2nd stretch and fold.
- 8:30 pm 3rd stretch and fold.
- 9:15 pm 4th stretch and fold.
Performing stretches and folds helps with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.
Preshaping sourdough
- 9:45 pm Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
Shaping sourdough
- 10:15 pm Dust the dough with whole wheat flour. Use a dough scraper to flip it over on to a work surface so the floured side faces down.
- Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in refrigerator.
Baking
Next morning:
- Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes – 1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer it on to the hot cast iron pan, cover with lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower temperature to 450F.
- Bake for 20 more minutes until golden brown.
Let it cool for 2 hours and enjoy.