What’s grano arso? It’s a legendary grain produced by Italian peasants within burnt fields of Puglia. The denuted grain lacks strength in developing dough, but it packs a punch of flavor. To work with it, use a ratio of 1.3 using traditional flour. Using it recently, my advice for an open crumb is to use a cold retard and more-than-usual amounts of water. Nevertheless, it was delicious. Next batch I’ll use some recently acquired grano miracolo (miracle grain) from Molino Grassi. I’m looking forward to even richer flavor.