Purple Barley and Walnut Sourdough

Purple Barley and Walnut Sourdough

This was an experiment with walnuts and some purple barley that I had on hand.  I modified my everyday loaf to incorporate the nuts and soaked barley during lamination (after an initial 2 S&Fs).  Although I nearly let the fermentation get away from me while busy cooking dinner last night, I’m happy with the crumb all things considered, not the least of which was the weight of the walnuts.  The areas of the crumb that have more purple are actually from the barley and not the walnuts (since those got toasted first).  The flavor is really nice and the crumb is quite delicate and soft.  The barley compliments the walnut flavor very well.  I will probably up the honey in this by 10 g or so next time, but, all in all, I’m quite pleased with how it turned out.  This should make some awesome toast or would be great with some cheese.  The inside looks lots better than the outside–I decided to go with a natural ‘score’ and let the loaf do what it wanted (baked seam side up) but the results were not pretty, which the bold bake did not improve…one of the homelier loaves I’ve ever made, so it gets bottom billing 😉