Name: Multigrain Sourdough with Pearl Barley, Roasted Buckwheat, and Rye Flakes by Patrick Ryan
Total time: 35 min
Yield: 6
Ingredients: 500g strong flour; 390g water; 25g honey; 10g sea salt; 200g levain (this is the starter we prepare specifically for the recipe); Pearl barley (cooked) 100g; Roasted buckwheat 75g; Rye flakes (Oats may be used as an alternative) 75g; Additional Oats which will be used during shaping

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Multigrain Sourdough with Pearl Barley, Roasted Buckwheat, and Rye Flakes by Patrick Ryan

Makes: 1 loaf

Mealtime: Lunch, Dinner

Machine: Mixer

Type: Breads

Total time (min.): 35 plus 2 days prep

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This delicious sourdough is packed full of hearty grains give this bread a unique flavour. Barley is almost exclusively used in the brewing industry, adding this to the loaf gives an incredibly subtle nutty flavour. Whilst this recipe does need to be made over the course of two days, we promise you that it’s worth the effort!

Ingredients

500g strong flour
390g water
25g honey
10g sea salt
200g levain (this is the starter we prepare specifically for the recipe)
Pearl barley (cooked) 100g
Roasted buckwheat 75g
Rye flakes (Oats may be used as an alternative) 75g
Additional Oats which will be used during shaping

Tools

Titanium Chef KVC7300S

Method

Day one:

This dough will be built in stages.

Stage one:

Combine the flour and water together in a clean dough to form a rough dough. Mix everything until all the loose flour has been incorporated. Leave to autolyse for 30mins (simply leave the dough to sit at room temperature for 30 minutes)

Stage two:

Combine the flour and water together in a clean dough to form a rough dough. Mix everything until all the loose flour has been incorporated. Leave to autolyse for 30mins (simply leave the dough to sit at room temperature for 30 minutes)

Stage three:

After ten minutes of resting return to the dough and knead again for 1 minute. Just by resting the dough you will notice how the dough has already begun to develop. Transfer the dough to a clean oiled bowl. We will now leave the dough to rest for 30 minutes.

Stage four:

Stretch and fold. Every 30 minutes we want to build strength in our dough by simply stretching and folding. We will do this 2 times with 30 minutes break between each fold. After the 2nd stretch and fold simply leave the dough to prove for 4 hours before shaping.

Preparing the dough:

After the dough has been left to prove for 4 hours turn out onto a floured work surface. Without knocking too much air from the dough gently preshape. Let the dough rest on the counter for ten minutes.
This quantity of dough will make 1 large sourdough loaf or 2 loaves approximately 680g each.
Whether you're using a proving basket, Pyrex dish or simply proving in a bowl lined with a tea towel it should be prepared by dusting with flour. Rye flour or rice flour works well for this.
Mould the dough into a round, before placing the dough into the proving basket dampen the surface of each portion by rolling in a clean damp cloth. Then roll the dough in the additional oats. Dampen the dough will ensure the oats stick.
Place into your proving basket seem side facing up. Leave the shaped dough to prove for 45 mins at room temperature before placing it into the fridge to prove overnight.

Day two:

The next day, remove the dough from the fridge. Preheat the oven to 240c with an empty tray placed into the base of the oven.
Turn the dough out from the proving basket, rub some flour over the surface of the dough and score. If baking using a Pyrex dish or Dutch oven place the dome over the dough and bake.
Bake for 35 minutes with the lid on and a further 8 minutes with the lid off. If using a Pyrex dish or Dutch oven there is no need to steam the bread however if simply baking on a baking tray adding steam to the oven is required. This can be done by pouring boiling water into the preheated tray that is sitting in the base of your oven.