The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I also soaked some pearled barley overnight, and added it to the dough at 15%.
My verdict: I could barely taste the barley flour. If I decide to try this again, I would significantly raise the percentage. I did enjoy the soaked barley in the bread, although the grains that were on/in the outside of the loaf became quite hard in the oven, which was not particularly pleasant (they softened by the next day).