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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Wheat And Barley Loaf

A loaf with great character, produced using barley flour and a biga for a unique colour and taste.

BIGA

Ingredients

WHITE MANITOBA FLOUR
WATER @ (FDT 20°C)
Yeast
Total

Bakers %

100%
50%
0.5%

Metric

675g
337g
5g
1017g


 

Final Dough

Ingredients

WHITE MANITOBA FLOUR
BARLEY FLOUR

COMBINED FLOUR

Biga
Salt
Yeast
Water
Total

bakers %

60%
40%

100%

20%
2%
1%
65%

Metric

3000g
2000g

5000g

1000g
100g
50g
3250ml
8800g

preparation method

1. Biga is produced by mixing flour, water and yeast. Mix for two minutes on slow speed. Cover and allow to rest at 25°C for 12 -16 hours. Do not over mix.

2. Mix final dough. In spiral mixer: 4 minutes on 1st speed and 4 minutes on 2nd speed. Desired dough temperature: 25°C-27°C.

3. Bulk fermentation for 2 hours, with a gentle book fold after 1 hour.

4. Scale into 500/900g pieces for large or small tins. 5.

Pre-shape into rounds and relax for 15 minutes, covered.

6. Shape and final proof of 60-120 minutes ambient. Take just under full proof.

7. Set oven at 240°C. Pre-steam and give additional steam of 2-3 seconds. Bake at 240°C for approximately 20 minutes. Reduce temperature to 225°C and bake for further 25 minutes.

Wheat and Barley Loaf
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