Semolina Potato Barley Sourdough Bread

8 Dec

I created this recipe using the standard techniques  from Peter Reinhart’s “Artisan Bread Every Day.  This is one of my favorite books and I love the flexibility his  method allows while still building great flavor.    The basic theory behind this book is that you can mix the dough in one day, let it sit in the fridge for 3-4 days while it develops its flavor during a nice long and cold fermentation and bake at your leisure.  You have the option to use a small amount of yeast to lessen the preparation time, or no yeast relying on your starter.

I prefer to use a 65% hydration starter while I know a lot of recipes call for a 100% hydration starter, so feel free to use either and adjust your water amount as needed.


10 ounces 65% Hydration Starter Refreshed

5 ounces Durum Flour (I use King Arthur Flour)

5 ounces European Style Artisan Bread Flour (KAF) or Bread Flour

2 ounces Mashed Sweet Potatoes or White Potatoes  (I used plain baked potatoes but if you have left-overs from dinner you can feel free to use them up)

11.5 ounces Luke warm water, 90 – 95 degrees Fahrenheit

1 1/2 Teaspoons Sea Salt

3/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

2 ounces Barley Flakes


Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour, potatoes, salt, yeast (if using), barley flakes and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.  (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Open Airy Crumb

Please visit the Yeast Spotting Site here: for lots of cool recipes

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