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Spoletta al farro FiorFiore ricette panificati per professionisti
Bakery Mixes
lee-ann 12 April 2024

Farro Baguette

Fiorfiore Pan&Farro

Difficulty 2

30 Minutes

6 steps

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Ingredients

FiorFiore Pan & Farro 1000g

Water 600 g

Brewer's yeast 30g

Preparation

Step1

Knead all the ingredients until a smooth and homogeneous dough is achieved.

Step2

Let the dough rest for about 20 minutes at room temperature (24°C), covered with a plastic sheet.

Step3

Divide the dough into the desired weight (500 g) and let it rest for another 10 minutes.

Step4

Roll the dough and let it rise for about 60 minutes in a proofing chamber at 30°C with 75% humidity.

Step5

Before baking, dust with flour and bake at a temperature of 220°C for approximately 40–45 minutes.

Step6

For the last 10–15 minutes, open the steam vents and lower the oven temperature by 20°C.

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