Filone rustico with Frumenta

 

Ingredients

  • 1 kg Flour 00 frumenta                                 
  • 6 l Water                 
  • 25 g Salt                                      
  • 25 g Yeast

Procedure:

Mix all the ingredients until dough is smooth and homogeneous. 
Let it rest for 40-50 minutes in a saucepan covered with a cloth in cotton.
Divide dough in weight of300 g.
Cover with plastic sheeting, letting it rise for 60-70 minutes.
Cut and bake at moderate temperature temperature, about 180/190 ° C.
Cooking time is  30-35 minutes.    

FRUMENTA Multilingue 00 1kg
00 Frumenta 1 kg > vai alla scheda