To celebrate the arrival of Alfonsina's sister, Bruna, we have created a new recipe. A delicious rye and barley boule, with a small % of wheat flour to assist with workability in the final loaf.
This is also the base recipe that purchasers of the Bruna culture will receive with their PDF instructions.
Rye & Barley boule
Rye, barley and other low gluten flours are incredible difficult to work with. The lack of gluten affects the ability to expand and reduces the ability to retain air from the fermentation to support the rise.
In this recipe we have added an autolyse step with wheat flour to provide some base structure.
Mix the white bread flour and 75g water to a shaggy mass, cover and leave to autolyse for 2 hours.
Break the Motherdough into chunk and place on top of the autolyse mix.
Add the remaining flours to the autolyse mixture and the Motherdough. With the dough hook attachment on, set the mixer to a medium speed and add the water in a slow stream.
Allow the water to mix with all the flour and the autolyse mix and let the dough come together. Rest for 30 minutes in the bowl.
Sprinkle on the salt and mix on a medium-high speed for 5 minutes.
Remove the dough from bowl and transfer for to a container brushed with oil.
Execute 2 sets of stretch and folds to settle the dough.
Rest at 25-30 deg C and execute 2 sets of gentle stretch & fold every 30 minutes for 3 hours of bulk fermentation.
Shape and place in a banneton prepared with rice flour. Cover with plastic sheet and leave to rest for 30 minutes.
Transfer to the fridge and prove for 12-18 hours.
Remove from the fridge and allow a final warm proof for approx 2 hours at 25-30 deg C. You should notice a small increase in volume and an improvement in the softness of the texture.
Bake with a Motherdough baking steel or dutch oven heated appropriately. Steam for the 20 minutes. Reduce heat to 200 deg C and bake for a further 30-40 minutes. Finally slightly crack the oven door with a wooden spoon and bake for a final 10-15 minutes.
Allow the loaf to cool to room temperature or just warm before cutting.
It is important that you get a lot of air into the dough during the gentle stretch & folds.
The dough will not expand as much a a high gluten dough and you can expect about a 30% increase in size from shaping to when the dough is ready to go into the oven.
Whilst Motherdough Bruna will give you best results, you can use the Motherdough original culture (white) for this bake.