Filone rustico with Frumenta
- 1 kg Flour 00 frumenta
- 6 l Water
- 25 g Salt
- 25 g Yeast
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.