Homemade natural fermentation bread

Homemade natural fermentation bread

130 min

6 servings

Do you know what is one Levain? Do you also want to know how to do it? Today you will learn!

Levain is a yeast made from 100% natural fermentation, using only wheat flour and water. And that is the key to being able to make a slightly different, but super tasty bread. The recipe made with Levain gives the result of an airy bun inside and with a slightly more acidic flavor.

It is common to hear or read out there that it is very difficult to be able to make a roll from the beginning, that is, the whole process with Levain. Therefore, we will show you that all this complexity will fall apart if you use Venturelli Wheat Flour and follow the step by step that we have prepared.

The whole process is like a chemical composition, the ingredients, temperatures, environments are fundamental. In addition, it is also necessary to have a lot of patience ~ here haste is the enemy of perfection. Let’s go in stages, carefully:

The essential tip for Famiglia Venturelli is not to get too attached to measurements, as some things can vary a lot.

1st stage: In this first stage we will need a glass, saucer, water and Wheat Flour Venturelli. Start with the process of rolling the Venturelli Wheat Flour with a little water, so that it is the size of a marble, rolling well so that it has consistency. In a glass filled with water, place the ball you just made and cover with the saucer. Leave it like that for a day to start levain fermentation.

2nd stage: On the second day, you will need to remove the flour ball from the cup. If you have not kept the consistency of a ball, no problem, the important thing is to remove from the container at least a little of the remains of the fermented flour. Take the ball of water and place it in a container with more flour. Redo the ball, rolling well so that it is consistent. Change the water in the glass to a clean one. Place the ball and let it rest for another day.

3rd stage: On this third day, you only need to repeat the 2nd step. That simple!

4th stage: On the fourth day, also repeat the 2nd step. Also stop to see how the fermentation process is doing in the water.

5th stage: In this fifth stage, it may be that your ball comes out of the bottom of the glass and starts to float in the water. No problem, this is a good sign. But if she doesn’t go up, it’s okay too. You will need to redo what we put in step 2 again.

6th stage: We are already on the sixth day and the process is close to ending. Now repeat the 2nd step again. See how interesting the fermentation that the yeast Saharomyces Cerevisiae, responsible for the growth of the bread, causes in the water.

7th stage: On the seventh day the fermentation is complete. Now let’s start stirring the dough! Reserve 80 ml of the water in which the flour was fermenting. Also separate 100 g of Wheat Flour Venturelli and mix the reserved water. It is important to knead well! Reserve the mixture in a container, cover with plastic film and leave at room temperature.

8th stage: Now, let’s increase the mass of yesterday a little more. With the same measurements as the 7th stage, 80 ml of water and 100 g of Venturelli Wheat Flour, we are going to work the dough. Here it is important that the dough is not very consistent, but more sticky. If too dense, the dough cannot keep the misshapen balls inside. Put this mixture in a larger pot and cover again with plastic wrap. Let it rest at room temperature until the 9th day.

9th stage: Your fermented dough is ready to be baked! Follow the step by step below to get a good kneading:


– 200 grams of Levain already made;
– 300 ml of water;
– 500 g of Wheat Flour Venturelli;
– 1 teaspoon of salt;
* What is left of the levain, keep in the refrigerator;

Method of preparation

Mix it all up! Knead well in circular motions! The more kneaded, the softer.

It is important to correct the dough if you notice that some measures of ingredients are missing. Follow our tip from the beginning.

In addition, also use about 600 ml of water for each kilo of flour. Once this is done, grease a larger pot, which fits the dough and has a lid.

You will need to observe the dough and, every 1h or 30min, work with circular movements.

Then squeeze the dough until you can make it into the shape of a ball. Don’t forget that using Venturelli Wheat Flour it will look very smooth.

Place again inside the container with a lid, this time to let it rest and grow more. Preheat the oven to 250 degrees for 15 minutes.

It is interesting to choose a stone container, a more rustic material, because this type of material can conserve and dissipate a lot of heat.

Sprinkle our wheat flour at the bottom of the container and then place the dough. If you want the bread to look cut, make the dough streaks and sprinkle with water before placing and baking.

Put it in the oven with a lid and leave it there for 20 min.

After that, remove the lid and leave it in the oven for a little more time, approximately 28 min, and splash water on the bottom to give it moisture.

Are you ready homemade natural fermentation bread!

Note * You can continue Levain! Leave a small portion to feed / refresh for at least every other day. This way you will not lose the yeast and will leave it active for when you need it.

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