Preparation
Ingredients
- Farro 1000g
- Water 600g
- Brewer’s yeast 25g
Preparation
Knead all ingredients for 7 minutes at first speed and another 2 minutes at second speed, or until a uniform dough is obtained. Let the dough rest at room temperature for 30 minutes, uncovered. Portion the dough and shape into loaves of 450–500 g each, then roll them. Let rise in a proofer at 30°C with 75% humidity for 60–90 minutes. Decorate the surface as desired by sprinkling with flour or buckwheat grains. Bake in a static oven at 180–200°C or in a ventilated oven at 165–185°C for approximately 50 minutes (with the last 15 minutes with the oven vent open).
