Pane ai grani antichi - È sempre mezzogiorno 03/04/2025

https://www.raiplay.it/programmi/esem... - Today Fulvio bakes bread made with ancient grains. There's a lot of talk about "ancient grains," but that definition of species and varieties that emerged, for example, a century ago is incorrect. Most flours on the market today are derived from modern grains, the result of crossbreeding between different varieties, perhaps ancient or local. True "ancient grains," on the other hand, are varieties from the past that have remained authentic, meaning they have not undergone human modification. That said, the loaf Fulvio bakes is made with einkorn wheat, spelt, and rye and can, indeed, be defined as ancient grains, meaning they have the same genetic makeup as the grains that existed in agriculture thousands of years ago. Dough ingredients: 400 g spelt flour 300 g einkorn wheat 300 g rye flour 400 g refreshed sourdough starter 680 ml water 22 g salt Proofing: Dough let rise for 3 hours. Loaves let rise for 3 hours. Baking: 200°C for 40 minutes