Grano Arso Baguette

This gorgeous baguette uses predominantly British flour made from historical grains, but gains some of its very distinctive flavour (and name!) from the addition of a little Italian wheat called Grano Arso, where the grain is actually burnt in the field ahead of milling. It has a mild smoky flavour and a wonderful chewy crust.

British-grown wheat | Historical grain varieties | International wheat | Stone-ground flour | Naturally leavened

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