Picked up some Purple Barley on a whim.
Let's see what it will do!
Ran enough through the mill to comprise 20% of the flour in the dough to be.
Mixed with water equal in weight to the milled barley. Will let that hydrate for a few hours.
Not sure how much updating of the process will take place, but loaves likely will be hitting the oven on Sunday.
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The purple barley bake went down yesterday - but didn't get to post, as things were getting crazy the exact damn minute that the first loaf hit the oven.
@JGG I didn't let you down, I'm just slow ???
Kept it easy by just making some casual freeform focaccias topped with olive oil and Himalayan salt.
As soon as the loaves were all out of the oven, I had to leave for the rest of the evening, and my wife did snag one later and take a slice, so this morning I took a pic of the innards, but haven't eaten any myself. She said the flavor was great, but no real descriptions.
The barley grain was pretty thirsty, a tad crumbly, and a little more difficult to incorporate into the all purpose flour dough. I would probably add a tad more water to it in the beginning - will shoot for 10% more to start.
For 20% whole grain, the focaccias turned out pretty light.
I'm including a pic of a prior 10% rye loaf for comparison (in plastic).