{"id":10705,"date":"2025-03-05T11:30:37","date_gmt":"2025-03-05T11:30:37","guid":{"rendered":"http:\/\/www.guerra.it\/?p=10705"},"modified":"2026-06-24T09:47:30","modified_gmt":"2026-06-24T09:47:30","slug":"farro-madre","status":"publish","type":"post","link":"https:\/\/www.guerra.it\/en\/bakery\/farro-madre\/","title":{"rendered":"FARRO MADRE"},"content":{"rendered":"<p>The <strong>new<\/strong> complete mix with <strong>active mother yeast powder<\/strong> for the preparation of a bread characterised by the rustic taste of <strong>spelt<\/strong> and <strong>wholemeal buckwheat<\/strong>, precious allies of our health as they are natural sources of vegetable proteins, fibre, group B vitamins and mineral salts, important nutrients for heart and bone health.<\/p>\n<p>Designed for making doughs with very high hydration.<\/p>\n<p>In long leavening processes, the performance of the mother yeast is enhanced, resulting in bread with a <strong>crispy crust, a honeycomb crumb, an intense aroma, longer preservation and great digestibility.<\/strong><\/p>\n<h3>METHODS OF USE<\/h3>\n<ul>\n<li><strong>FARRO MADRE<\/strong> 10,000 kg<\/li>\n<li><strong>Water<\/strong> 8,200 kg<\/li>\n<li><strong>Salt<\/strong> 0,170 kg<\/li>\n<li><strong>Fresh yeast<\/strong> 30 &#8211; 70 g<\/li>\n<\/ul>\n<h3>PROCEDURE &#8211; LEAVENING IN THE REFRIGERATOR<\/h3>\n<p>\u2022\u00a0Knead all the ingredients in the mixer (only half the water) for 10 min at 1st speed<br \/>\n\u2022\u00a0Switch to 2nd speed for 15 min and add the remaining water little by little (the temperature of the dough must be between 28\u00b0 and 30\u00b0C to allow the NATURAL YEAST to reactivate)<br \/>\n\u2022\u00a0Place the dough in a bowl previously greased with oil and leave to rest for 30 min covered with a nylon cloth<br \/>\n\u2022 Move the bowl to the refrigerator and store at +4\u00b0C for between 24 hours and 5 days<br \/>\n\u2022\u00a0Turn the dough out onto a well-floured table or onto the guarniture seeds, press it gently to even out the surface<br \/>\n\u2022 Using a rasp, cut strips of dough 10 cm wide and 20 cm long (200\/250 g per piece)<br \/>\n\u2022\u00a0Place the pre-formed pieces on floured frames and let rise for 90 min in a cell at 30\u00b0C with R.H. of 70\/80%.<br \/>\n\u2022 Bake at 240\u00b0C with the valve open and little steam for 10 minutes, then lower the setting to 210\/220\u00b0C, continue baking for 30 minutes or so<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>The new complete mix with active mother yeast powder for the preparation of a bread&#8230;<\/p>\n","protected":false},"author":3,"featured_media":10821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,11],"tags":[],"_links":{"self":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/10705"}],"collection":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/comments?post=10705"}],"version-history":[{"count":20,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/10705\/revisions"}],"predecessor-version":[{"id":11642,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/10705\/revisions\/11642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/10821"}],"wp:attachment":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=10705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=10705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=10705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}