PRE-DOUGH
In the mixer, combine Dolce Ricorrenza CL, the Farro mix, baker’s yeast, and water. Knead until a smooth and elastic dough is obtained. Gradually add the egg yolk and butter (final dough temperature: 26–28°C). Leave to rise at 24–26°C for 10–12 hours, or until the volume has quadrupled.
DOUGH
Place the pre-dough and Dolce Ricorrenza CL in the mixer. Knead until smooth and elastic, then gradually add the egg yolk, cane sugar, honey, butter, and finally the candied lemon and dried apricots cut into small pieces (final dough temperature: 26–28°C). Let the dough rest for 45–60 minutes at 30–32°C. Divide into the desired sizes, round, and place in molds. Leave to proof at 30–32°C for 3–4 hours, until the center reaches the rim of the mold. Allow a light skin to form on the surface and score with a six-point cut. Bake in a static oven at 180°C for 40–60 minutes depending on size (core temperature 95–97°C).
