Pane al farro, farina integrale e crusca di frumento

rise of the sourdough preacher

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Few days ago I was discussing with Barbara, on a bread baker’s group on facebook , about dough hydration. Highly hydrated doughs scare the wits out of me, and I have disastrous memories of my first attempts at highly hydrated ciabatta. Barbara encouraged me to try and hey, there is nothing as a good challenge to get me going. Since I had been doing very little baking and feeling a bit down in the previous days I decided I needed a proper kick in my backside.

I went absolutely recipe free, with just one rule to follow, 500 grams flour + 400 gr water. In the end I even forgot to put 50 grams flour, achieving a higher hydration. But trusting my guts to determine whether my dough was ok was the right choice. The result was a lovely moist bread with a thick crust. The spelt and wholemeale…

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