For the poolish, melt the yeast in the water, add the flour and stir until a smooth dough. Cover with plastic wrap and let stand at 21 °C for 12-16 hours.
Prepare barley (provided that there is no barley malt):
The barley flour should not be too coarse, as it is added dry and not soaked as a swelling piece.
Knead the dough: put all the ingredients in the baking bowl of the food processor form, as well as the ground barley and the poolish. Mix the beer and water, perhaps cool or heat to get to the desired dough temperature at the end. Knead for 3 minutes on speed 1, adding a little water or flour as needed, the dough should be relatively soft. Then knead on speed 2 for another 3 minutes.
Desired dough temperature 24 °C .
Fermentation: 2 hours, folding the dough once after 1 hour.
Divide the dough into 2 halves and roughly pre-shape into round pieces, place them hem side up on a surface dusted with flour and cover with cling film. After sufficient relaxation (10-20 min), shape into round or oval loaves. Place the loaves in proofing baskets or on floured baker’s linen and cover with plastic wrap.
Let rise for about 1 to 1 and a quarter hours at 24 degrees.
Preheat the oven to 240 °C.
Turn the loaves out onto a baking rack and score as desired. Put steam on the stove, pour in the breads and bake them.
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