I used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a starter from scratch. I feed through a couple of days so that the starter was basically 100% barley. The hydration of the barley starter was between 60% to 70%.
Barley handles mostly like rye so I made the loaf like I would make a rye bread. The dough felt like the clay that you would use to make pottery and never feels like a wheat dough.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Barley Flour||526 g||18.55 oz||4.12 cups||100.00%|
|Water||358 g||12.63 oz||1.52 cups||68.06% (hydration)|
|Salt||11 g||0.39 oz||0.8 tbspns||2.09%|
|Sourdough Barley Preferment 68% hydration||105 g||3.7 oz||0.82 cups||19.96%|
Total Weight: 1000 grams / 35.27 ounces
Total Flour Weight: 526 grams / 18.55 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Mix all the ingredients together adding the salt last. The dough feels like a wet clay. I placed the dough in a oiled bowl and let it ferment about an hour. I then shaped the dough and place it into a brotform for about 10 minutes.
This was done just to get impression of the basket on the dough, The dough was then turned out on to a parchment sheet and covered to finish fermenting. I really didn't know what to expect but was hoping that cracks would develop like a rye bread indicating it was ready to bake. The cracks did appear so I heated the oven up to 460°F and placed the bread on the stone covered with a large roasting pan. The roasting pan was removed after 30 minutes and the loaf was cooked another 15 minutes. I ate a slice of the bread after it had cooled for 2 hours and before I was done I was wanting another slice. I was only able to resist the urge for a second slice for 5 minutes. The crust is a bit thicker than a wheat bread and kind cookie like in texture. The crumb isn't very open and was like a rye loaf in texture. It is a good bread and people liked it. Next time I make I might try adding a little bit more water to see what it will do.