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.
Sourdough Barley Preferment 68% hydration
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.