Grano Arso, “burnt wheat flour”
In the course of my research into all things yeasty, I’ve come across a few references for grano arso, literally translated as “burnt wheat.” I’ve found a few recipes that use grano arso, but they’re all for pasta, and I don’t do pasta. Yet.
I found a couple of articles about pizza with grano arso, but no recipe, or even a hint about how to “burn” the flour, or how much to incorporate into the dough.
The whole idea intrigues me! It looks to be a unique way to add a smoky, nutty flavor to otherwise standard dough. It’s just that the information about it seems to be sparse.
Do any of you have any experience using grano arso? Or a link to anything that can inform and instruct me? My google searches haven’t yielded any great results. And the chat rep at King Arthur Flour doesn't know jack about burning flour (although she was very helpful with another question I had).
I have a sneaky feeling that this may be the next fad in bread making. I wanna be in on it!