The Secret Flavours?

Confident in the process of making naturally leavened cakes like Panettone and Pandoro. However that distinct aroma, common in commercial versions of these cakes has eluded me. Well, now I have the secret flavours, it would seem…

more to come…

Naturally Leavened Rustic Breads


Here I made two loaves, each using the same method and a basic formula which includes my lievito naturale 2.0.

These are quite possibly the best loaves of bread I ever made. Aromatic, crusty and wonderful textures. Solely leavened by natural means but not characteristic of sourdough. If you didn’t know, you’d think these were made with bakers yeast.

Each loaf used a biga prepared the night before.

Biga acida – left at cool room temp (18C) until triple in volume (12-14hrs)

  • 22.5% lievito naturale (taken after 16hrs in a water bath)
  • 45% water
  • 100% 00 flour


White loafP1010644r
Aromas of malt and mild acetic acid, this is very much like ciabatta thanks to the biga. No detectable acidity in taste.


  • 150g biga acida
  • 300g plain flour (10.5% protein)
  • 230g water
  • 20g extra virgin olive oil
  • 8g salt

This makes a soft white dough with very good extensibility.

Rustic looking base crust.P1010654r


Loaf of mixed floursP1010643r
Wheaty and wholesome. A tender bite with a mild sharpness thanks to the bran which promotes production of acetic acid.


  • 150g biga acida
  • 100g wholemeal
  • 50g white spelt
  • 150g strong white
  • 230g water
  • 20g extra virgin olive oil
  • 8g salt

These were fermented and proved at 30C with a couple of folds during fermentation and dusted with fine durum flour. Each loaf has a thick crust and a tender crumb.