MULTI-SEED BARLEY BREAD

STEPS

Preparing the seeds: In a frying pan, lightly toast the seeds for several minutes, watching carefully so that they do not burn. Pour them into a bowl and add the 70 grams of water. Let them soak until the seeds have absorbed all the liquid. Set aside.

Autolysis: Pour the water, the two kinds of flour, and the fine semolina into a large bowl. Mix quickly with a wooden spoon to thoroughly combine. Let stand for a 45-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Stop kneading, cover with a cloth, and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

First rise, adding the seeds, and folds: Lightly round the dough with wet hands, cover, and let stand for 2 to 4 hours, depending on the room temperature. After 30 minutes of rest, distribute the soaked seeds over the surface of the dough, and then make a first fold. Make three more folds at 30-minute intervals.

Dividing and pre-shaping: Using a pastry cutter, divide the dough into two balls, or leave as is to make one large loaf; pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 20 to 25 minutes at room temperature. Then shape it into round or rectangular loaves and place it into bannetons floured with rice flour.

Second rise: Let stand for another 3 to 6 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.

Scoring: Transfer the dough to a piece of parchment paper and score it as you see fit.

Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and continue to bake for another 20 minutes.