Grano arso is from Puglia. As yet, it is not available here. My friend's curiousity was infectious, leading me to attempt a formula along the same lines, using a rye sourdough in a durum wheat bread and including grano arso. I just toasted my durum flour to a nutty brown color and tried to use my friend's formula with my home toasted wheat. The final dough included some kamut, semola, whole wheat and all purpose flour, along with the rye sour starter. I tried to stay in line with the wheat combinations, durum, kamut, wheat, all cousin grains to make a rustic loaf. Below are shots of the process and results.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
Beautiful loaf Jeremy
I look forward to experimenting with burnt wheat too
Have a nice day
Lou