Repeat question posted to an old thread-100% Barley dough NOT like Rye

GeoffreyLevens

I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain using some of the flour and some of the water from the recipe so basically starter is almost all barley.  In the end about 80% hydration. It feels and handles more like kamut dough, just a little slimier and less extensible than that but still stretchy and very hand foldable! I just do one rise but for a long time.  First get levain bubbling well, then add rest of flour and water, and mix well. Let stand for 30-60 minutes then 8-10 stretch and folds and let sit again and repeat. Total of 3 sets of stretch/fold at 1/2 to 1 hour intervals. On the 3rd one, I shape loaf more or less and put in bread pan (does not hold shape well enough for Dutch oven, much like Kamut). I proof 15-20 hours then bake at 450F for 45 minutes. Flavor is excellent, yes like barely but with sourness from the ferment.

Reason for posting though is that I have seen many state that barley dough handles like rye and that is not at all my experience. Would LOVE TO SEE ANY COMMENTS ON THAT!

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