‘Barleycorn bread’

I made a loaf yesterday using Doves barleycorn flour which I had bought out of curiosity.  I would quite like to buy all the bread mixes available on the shelves of my local supermarket and try them just to see what they are like, but I resist usually.

I didn’t use the recipe on the back of the packet but made the loaf using the following:

• 250g mature white starter
• 1/4 tsp fresh yeast
• 500 g barleycorn flour
• 1 tsp spray malt
• 275 grams water
• 1 and a half tsp salt
• 20 grams melted butter

The finished loaf tasted slightly malty and was quite soft, and for my taste a bit boring and bland, I think I will add some whey or yoghurt to it when I use up the other half of the bag and maybe make rolls with it.   I don’t think I would buy it again as I prefer to mix my own flours and seeds.  I also prefer it when the grains and seeds have been soaked before mixing into the dough. Here as the flakes and linseed are already in the flour you don’t have the opportunity to do that and when you slice the bread you can see the little dry bits of cut grain or flakes or whatever it is.
I’ve just been back to read the list of ingredients.

No idea what the last line means. Does it mean there is Ascorbic Acid (Vit C) plus something else?  The mouth feel is definitely soft, like it has a fair bit of malt flour in it.  Reminds me of a shop loaf somehow even with a white leaven starter. Not a bad shop loaf, but still a shop loaf.

Doves Barleycorn Flour

Wheat Flour*, Barley Flakes* (14%), Barley Flour*, Linseeds* (4%), Malt Flour*, Ascorbic Acid + (* Certified Organic, + Permitted Flour Treatment)

Made up for it with a bubbly long retarded sourdough pizza light on the toppings and cheese which we were very pleased with!

Fresh artichoke, italian fennel salami, jalapenos, mushrooms and a little buffalo mozarella – Pizza light!

In case you are wondering what the pizza is sitting on – it’s a super peel!