Between all the stuff I bought, there was a pack of farro flour (spelt) and dried “mother yeast”.
Farro is an ancient grain which as a lot of healt benefit…(check it out on this link!) but the thing that I love most is the taste, even though it has all the nutrients of the whole wheat, it tastes so much better!! So it’s a good compromise between health and flavour.
I added just the 25% of strong bread flour.
17.6 oz (500 gr) Spelt flour
5.3 oz (150 gr) Strong bread flour
13 fl oz (350 ml) lukewarm water
0.8 oz (25 gr) dry active yeast
0.5 oz (15 gr) dry mother yeast
Mix togheter the dry ingridient and then add slowly the water .
Knead the dough until smooth.
Put the dough in a bowl and cover.
Place a pan of hot water in the bottom of the oven and put the bowl with the dough on the rack in the middle od the oven.
Let it rise until doubled.
Sprinkle some flou on a clean surface and knead the dough again for a couple of minutes.
Divide the dough in two, strech it out and roll it up.
Sprinkle some flour on the rolled dough and place on a parchment paper, cover and place again in the oven.
Let it rise for a couple of hours. It has triple!!!!
Take it off the oven, and turn it on at 390 F° for 30/40 minutes