Natural Yeast Loaf


Biga acida

  • 50g lievito naturale
  • 200g ‘00’ flour
  • 80g water

Final dough

  • 203g biga acida
  • 145g ‘00’ flour
  • 203g water
  • 5g salt

The aim with this formula was to create a non sour bread. This was mostly a success however there was still some acetic acid detectable in the finished loaf.

The final dough had a high degree of acidity making it very hard too knead, very hard indeed. I worked the dough until i got a strong window-pane and burnt a few calories off in the process!