- 2.4 kg Organic Farro flour
- 600 g “Semi & Sole” Nordic flour
- 1.35 lt water
- 60 g salt
- 90 g yeast
- 500 g margarine (for every 2.4 kg of dough)
In a spiral mixer, combine all ingredients and knead first for about 7 minutes at the 1st speed setting and then for 4 minutes at the 2nd. Once the dough is formed, model the dough into a cylinder. Stir in margarine and proceed with 3x3 folds as for savory croissants. Before proceeding with the final step, let the dough rest for about 5 minutes. Roll out the dough and cut it into the desired size. We recommend a size of about 50 g. Proceed by forming it into the desired shape.
Put in proofing tray at 88° C with 80% humidity. Recommended time: about 60-80 minutes.
Bake with steam for about 15 minutes, with the routinely used temperature.