Spontaneous Fermentation

Preparing bread is not just about mixing flour and water. It's about observing a living substance that changes over time, develops structure, aromas, and responds to every choice made during the process. In the kitchen, one does not witness a mysterious phenomenon, but rather a concrete process made of balance, temperature, waiting, and attention.

Spontaneous fermentation makes this process even more interesting because it centers around the relationship between the dough, the environment, and the microorganisms naturally present in the raw materials. Understanding how it works allows for the creation of products that are more aromatic, stable, and pleasant to eat.

What is Spontaneous Fermentation?

When talking about spontaneous fermentation, we refer to the controlled activation of yeasts and bacteria already present in the environment and in the flours, not an artificial addition. It is this natural ecosystem that slowly transforms the dough, generating gas, acidity, and aromatic compounds.

Unlike quick fermentation relying solely on baker's yeast, spontaneous fermentation works deeply. It not only produces volume but builds aromatic complexity, improves crumb structure, and contributes to greater product stability over time. This is why it is the basis for preparations like sourdough and, to some extent, for well-managed pre-ferments like biga.

Why Choose Properly Conducted Fermentation?

A well-fermented dough offers concrete advantages. The acidity that develops during the process not only affects flavor but also promotes enzymatic reactions that benefit the structure, crustiness, and preservation of the bread. The result is a more fragrant product, less ordinary, and capable of remaining enjoyable for a longer time.

In extended fermentations, however, it is crucial to avoid letting the dough become weak by the final phase. In some cases, especially with biga-based doughs, diastatic malt extract can be useful as it provides new nourishment for the yeasts and supports browning during baking. It is not a decorative trick but a technical tool to use judiciously.

It is also important to remember a simple principle: the value of a dough is not measured only by its appearance. Good fermentation is recognized primarily in the tenderness of the crumb, the clarity of flavor, and the quality of chewing.

Biga and Refreshing

Among pre-ferments, biga is one of the most effective tools for achieving aromatic complexity with relatively controllable management. To work well, it needs precise conditions, especially regarding temperature and maturation times. A well-matured biga develops acidity, structure, and aromas; a poorly managed biga, on the other hand, easily leads to unbalanced doughs.

In the subsequent phase, refreshing with new flour and new water allows for the construction of the final dough. When working with percentages, it is vital to...