tag:blogger.com,1999:blog-2662563451197485408.post5905963035738564247..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Barley BreadUnknownnoreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2662563451197485408.post-89932039271188018722013-09-07T08:04:08.607-07:002013-09-07T08:04:08.607-07:00I agree with you absolutely -no rule set in stone...I agree with you absolutely -no rule set in stone.<br />Barley/wheat bread with barley malt syrup that i finished to process today - get incredible tasty and fragrant .Elenahttps://www.blogger.com/profile/17512092304362862157noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-17953219961697999052013-09-07T07:53:36.054-07:002013-09-07T07:53:36.054-07:00Thank you, Elena! I find it truly amazing how we a...Thank you, Elena! I find it truly amazing how we all learn to adapt our bread making to what works for us. No rule is set in stone and that's what's so inspiring.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-6846581353026803252013-09-06T19:58:52.490-07:002013-09-06T19:58:52.490-07:00Yes, exactly- I live in very warm and humid climat...Yes, exactly- I live in very warm and humid climate.<br />I prepare starter 100% hydration in quantity something as 30-40% from all dough, one hour proofing in room temp., fridge during 8-12 hours, warming in "wet and hot space" - my microwave oven ( heating off) with jar of boiling water -1 hour, forming loaf, proofing until increasing in volume twice.<br />Sometimes I change the way and raise in fridge a preformed loaf.Elenahttps://www.blogger.com/profile/17512092304362862157noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-37593239043516820482013-09-06T09:08:10.781-07:002013-09-06T09:08:10.781-07:00Welcome, Elena! Interesting to read that you alway...Welcome, Elena! Interesting to read that you always ferment your bread in the fridge. Do you live in a warm climate? Is it only the first fermentation you do in the fridge? How long do you leave your dough at room temp before baking? Sorry for all these questions but I am truly curious!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-60957923069290270432013-09-05T22:50:47.273-07:002013-09-05T22:50:47.273-07:00many thanks for your helpful advices about barley ...many thanks for your helpful advices about barley bread baking. Today i prepare only dough for bread I want to put it into fridge during one night ( i always prefer fridge- processed bread).<br />i found your blog via link in "Freshloaf".Elenahttps://www.blogger.com/profile/17512092304362862157noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-87989197257978138052012-11-22T07:58:37.262-08:002012-11-22T07:58:37.262-08:00Hello Karin and thank you for stopping by! Rose hi...Hello Karin and thank you for stopping by! Rose hip levain, wow! That's a first for me. I went to your blog and looked it up. How clever of you! I love it that you were able to turn an unfortunate turn of even into something utterly original and creative. I wish I could have a sniff and a taste. The bread looks gorgeous. Please keep me posted as to your experiments with barley. Best of luck, MCMChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-63525088258268699602012-11-20T07:05:40.991-08:002012-11-20T07:05:40.991-08:00I was looking for a recipe with barley flour, and,...I was looking for a recipe with barley flour, and, via BYOB, found your interesting post. Thanks for the information on baking with barley, and I love the photos of those old books. <br />This will be my next project - I'll use my fruity rose hip levain - and I hope it will turn out as nice as yours.<br /><br />Karin Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-63906652550397866422012-07-04T12:48:58.116-07:002012-07-04T12:48:58.116-07:00Thank you, bernd! i can't wait to see the reci...Thank you, bernd! i can't wait to see the recipes although it is a bit hot right now where we are (US Northeast) to be thinking of barley soup but we will certainly enjoy it many times this fall and winter...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-42134619293261179252012-07-04T03:36:04.514-07:002012-07-04T03:36:04.514-07:00In Switzerland we have this wonderful Barley-Soup ...In Switzerland we have this wonderful Barley-Soup which i really enjoy. I will give your recipe a try - together with the discussed cold-oven-bake-technique with my Le Creuset Pan which i already have successfully used for bread baking. Wonderful Idea to have a Barley Bread with the Barley Soup... will post both recipes -Thanks<br />Berndbernd's bakeryhttps://www.blogger.com/profile/05065427950368604690noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-45298184068979130372012-06-28T20:03:29.086-07:002012-06-28T20:03:29.086-07:00Thank you, Teresa! You are such a good friend. I t...Thank you, Teresa! You are such a good friend. I too am hoping we can get together sometime soon. Do you know if you'll be able to attend the Kneading Conference?MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-40417637947707191482012-06-27T20:43:54.297-07:002012-06-27T20:43:54.297-07:00Such a beautiful loaf and wonderful story MC. You ...Such a beautiful loaf and wonderful story MC. You are such an artist! I wish I had more time to try this loaf, as I also have an affinity for barley. I have not used it for some time though. I am still hoping to see you sometime, maybe this summer. <br /><br />TeresaTeresahttp://www.northwestsourdough.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-68360864251345771172012-06-25T20:01:47.313-07:002012-06-25T20:01:47.313-07:00Thanks for stopping by, Erina! It was indeed lots ...Thanks for stopping by, Erina! It was indeed lots of fun to meet at BHF. I can't wait to read about bread on Shut Up and Cook!MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-62801620362304789512012-06-25T19:57:17.611-07:002012-06-25T19:57:17.611-07:00Thank you so much, Terike!Thank you so much, Terike!MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-17473941386733919732012-06-25T03:58:42.496-07:002012-06-25T03:58:42.496-07:00Gyönyörű kenyér! Gratulálok a szép munkához! Üdv...Gyönyörű kenyér! Gratulálok a szép munkához! Üdvözlettel: TerikeAtkáriné Terikehttps://www.blogger.com/profile/04862560663535928804noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-41329865882042643402012-06-24T22:55:11.388-07:002012-06-24T22:55:11.388-07:00So great to meet you at BlogHer Food! Bread has al...So great to meet you at BlogHer Food! Bread has always intimidated me...but it might be time to give it another go!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-45250023959921909522012-06-23T10:19:19.067-07:002012-06-23T10:19:19.067-07:00Hi Doc, yes, exactly, I use the parchment paper as...Hi Doc, yes, exactly, I use the parchment paper as a sling to transfer the loaf to the Dutch oven and I do leave it in the covered pot. It makes it much easier - and safer - to take the hot bread out when the time comes. Thanks for describing the technique in more details than I did. Sometimes you do something so mechanically that it does not occur to you that you need to go over all the steps! Let me know how you fare with this method. It has never failed me (yet) but of course the downside is that you can only bake one boule at a time (and that doesn't happen very often in my house as I like to bake several breads at a time and freeze them)MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-89113959687623921492012-06-23T10:15:31.607-07:002012-06-23T10:15:31.607-07:00Hello Ian and thanks for stopping by! I am going t...Hello Ian and thanks for stopping by! I am going to explore your beautiful blog in details as I'd love to do more with barley too. I am currently making a 100% barley bread with a rye starter. Not sure how it will turn out!!!MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-60349192112059313332012-06-23T10:11:16.911-07:002012-06-23T10:11:16.911-07:00Hi Janet, I do have a baking stone (not a large on...Hi Janet, I do have a baking stone (not a large one as the oven isn't very big) and whenever I use the cold Dutch oven/cold oven method, I do take it out. I don't know if the method would work with a cold stone under a cold cast-iron Dutch oven. It might really make it harder for the dough to rise. I think there is no way around trying! Please let me know what you do and how it works. I'd much rather not take the baking stone out either...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-23866516325041511622012-06-23T10:05:47.358-07:002012-06-23T10:05:47.358-07:00Hello, Anonymous! Jim Chevalier - author of many b...Hello, Anonymous! Jim Chevalier - author of many books on the history of food, particularly French bread - commented on Facebook that barley was actually also a staple in pre-France Gaule, before the Romans invaded. Interesting...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-87975110982948449482012-06-23T09:02:16.780-07:002012-06-23T09:02:16.780-07:00Hi MC,
I've got to start using your cold oven ...Hi MC,<br />I've got to start using your cold oven technique - I keep reading about it in sev other blogs I read - and as you note, it's a good summer option for keeping the kitchen a little cooler. Next loaf goes into a cold oven.<br /><br />Do you drop the baking parchment into your pot when putting the loaf in? Sounds like you do - (I use the parchment right in my proofing basket, so I can easily score the loaf and safely drop it into a very hot pot) If you do put the parchment into your pot, and then put the lid on while its baking, the parchment will not burn during baking, and can be used to extract the loaf from the hot pot.<br /><br />If you already use this technique, please excuse me for including this - but perhaps others may be helped by knowing just how handy this process can be, and how versatile baker's parchment is.drfugawehttps://www.blogger.com/profile/00900196927710065042noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-66909442980563951572012-06-23T05:45:40.605-07:002012-06-23T05:45:40.605-07:00Beautiful looking bread. Your crust and crumb loo...Beautiful looking bread. Your crust and crumb look excellent.<br />I have used barley flour in many of my recipes but I had no idea about the history or the effects of using it. I guess I just got lucky when baking :). Thanks for sharing this excellent recipe. It's on my bake list for sure.<br />Regards,<br />IanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-81979382959937265632012-06-22T21:16:12.230-07:002012-06-22T21:16:12.230-07:00Hi MC,
Another question about your cold oven start...Hi MC,<br />Another question about your cold oven start. Do you have a baking stone in your oven? I have a large stone in mine which is too heavy to remove on a regular basis with any kind of ease :-( and due to it's size it takes my oven longer to pre-heat….I am thinking your method would still work if I were to decrease the room temp proofing time and increase the time in the oven but figured I better ask prior to experimenting in case I can learn from your experience rather than experimenting on my own and maybe ending up with a brick :- O<br />Thanks,<br />JanetAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-21852508365348514292012-06-22T12:21:05.280-07:002012-06-22T12:21:05.280-07:00My oven heats up pretty fast but the dough still s...My oven heats up pretty fast but the dough still seems to love the warm rise. I have never done it with rye and I'd be a bit wary to try. Rye moves very fast and it might overproof. If you do do it with your Finnish Rye, please let me know how it goes.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-44857742280667233982012-06-22T10:39:38.382-07:002012-06-22T10:39:38.382-07:00Hi MC,
How long does it take your oven to reach 47...Hi MC,<br />How long does it take your oven to reach 475?<br />I probably takes my oven the whole 35min just to reach that temp. Will the bread be baking, or just rising during this time?<br />Most bakers seem to think they need that initial high temp to get the oven spring. Does this do the same thing? I have a Finnish Rye on 1st fermentation, so I will try this method in a little while.mlhttps://www.blogger.com/profile/04307408024533882952noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-14294006852496475882012-06-18T13:19:30.234-07:002012-06-18T13:19:30.234-07:00I love barley too - Scotch!
Wink.I love barley too - Scotch!<br /><br />Wink.Anonymousnoreply@blogger.com