Farro Baguette

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

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

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

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

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

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