Bread with Barley Koji
Bread with Barley Koji has a deeper browning and more flavor than bread without Barley Koji.
Ingredients
Poolish
- 250 g white flour
- 250 ml water 27℃
- ½ g fresh yeast (If you use dry yeast, use ⅛ teaspoon for every 500g of white flour)
Final Dough
- 250 g white flour
- 10 g salt
- 3½ g fresh yeast (or use 1½ gram of dry yeast)
- 125 ml warm water
- 150 g barley koji
- 500 g Poolish (from previous ingredients)
Instructions
Poolish
- Mix well the yeast and water.
- Add the mixture to the flour, mix well.
- Cover with lid, and leave at room temperature for 12-14 hours.
Final Dough
- Blend half of the water and barley koji in food processor or blender
- Mix white flour, salt, and yeast in a bowl
- Pour another half of the water around edges of poolish, loosening it from its container.
- Pour water and poolish mixture into bowl of flour, salt, and yeast (No.2)
- Add blended barley koji into the same bowl.
- Mix with hands, and cover.
- Fold the dough 2 or 3 times during the first few hours.
- After the dough has doubled in size (a few hours), divide into halves.
- Shape as you wish. Place into proofing baskets, and cover with towel or bag. We’ll proof for an hour.
- Preheat oven to 475℉ / 245℃ and put in a dutch oven with lid on.
- At the end of proofing, line dutch oven with square of parchment paper, and put in the loaf
- Cover and bake for 30 minutes, then uncover and bake for another 20 -30 minutes.
- Remove loaf and let it cool down on cooling rack.