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Sourdough Bread With Cooked Farro

I had never planned to make a loaf of bread with Farro, but it is now in my list of regular bakes. I got the idea because one day I ended up with some leftover cooked grains from a recipe we love out of the Pollan Families book "Mostly Plants". It wasn't really enough to make a meal out of it and as I was baking bread that day anyways I decided to give it a shot. The Farro has a similar texture oatmeal, so I figured the process wouldn't be much different than making a Porridge loaf... and it wasn't. The flavour was nice, a little bit of a nutty taste and a little bit chewy. As with a Porridge loaf the Crumb opened right up around the Farro and left some pretty significant holes. Even with the larger holes it still made for a great Sandwich bread without creating too much of a mess. Maybe my next step will be to experiment with milling Farro...


Ingredients (Two Loaves)


8:30am- Levain Build with 25g starter: 75g warm water: 75g Flour blend (75% White, 25% Dark Rye)

12:00pm- Autolyse all of the 800g of flour with 625g of the water

1:15pm- Mix in 160g of Levain

1:45pm- Mix in Salt  with the remaining 15g of water and Cooked Farro

2:15pm- Coil Fold

2:45pm- Coil Fold

3:15pm- Coil Fold

4:15pm- Coil Fold

5:15pm- Coil Fold

6:20pm- Divide and Preshape

6:45pm- Shape, put into Banneton, cover with a plastic bag, put in Fridge overnight

7:30am- Preheat Oven and Challenger Bread Pan to 500°F

8:00am- Score the dough and bake at 450°F for 22 minutes with the lid on, then 22 minutes with the lid off.


  • Adding an ice cube just before you put the lid on your Cast Iron is a good way to generate some extra steam and help get a better oven spring (up for debate).

  • Feel free to add as much or as little Farro as you would like; this ratio works well for me.

  • If you are using another Cast Iron pan you should probably heat it up hotter and longer. The loaves should bake at the same temperature.

  • Play around with different hydration levels, the amount of water in your Farro after you've cooked it will impact your loaf. I generally range between 78% and 84% on these.


Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. What worked for me may need to be tweaked a little bit for your bake.


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