Preparation
Ingredients
- Farro 1000g
- Water 450g
- Vegetable oil 100g
- Brewer’s yeast 50g
Preparation
Knead all ingredients for 5 minutes at first speed and another 5 minutes at second speed, or until a uniform dough is obtained. Shape to the desired size and let rise at room temperature for 30 minutes, uncovered. Stretch, cut, and brush the surface with oil. Let rise in a proofer at 30°C with 80% humidity for about 1 hour. Bake in a static oven at 200°C or in a ventilated oven at 180–190°C for 20–22 minutes (with the last 10 minutes with the oven vent open).
