Ricetta dettagliata del corso di pane: Fermento a Temperatura Controllata

Detailed recipe of the bread course: Temperature Controlled Ferment

This recipe highlights the importance of preferment and its management at controlled temperatures to optimize the fermentation and flavor of the bread.


  • For the cold ferment:

    • 800 g of Prosperosa flour
    • 440 g of water
    • 8 g of fresh brewer's yeast
  • For closing the dough:

    • 200 g of Facondia flour
    • 320 g of water
    • 17 g of fresh brewer's yeast
    • 25 g of salt

Tools Needed:

  • Large bowl for kneading
  • Spatula or spoon
  • Refrigerator (for cold fermentation)
  • Baking tray


  1. Cold ferment preparation:

    • In a large bowl, mix the Prosperosa flour with the water and fresh brewer's yeast until you obtain a smooth dough.
    • Let the dough rest at room temperature for 90 minutes.
    • After resting, transfer the dough to the refrigerator and let it mature for 16-20 hours. This slow, prolonged development at low temperatures allows for a more controlled fermentation that improves the flavor and texture of the bread.
  2. Closing the dough:

    • Remove the dough from the refrigerator and let it acclimate to room temperature for about 30 minutes.
    • Add the Facondia flour, water, fresh yeast and knead until you obtain a smooth mixture.
    • Add salt towards the end of kneading to prevent it from inhibiting the activity of the yeast.
    • Let the dough rest until it doubles in volume, approximately 1-2 hours depending on the room temperature.
  3. Shaping and second leavening:

    • After the first rise, turn the dough out onto a lightly floured surface.
    • Divide the dough into desired portions and shape into loaves.
    • Place the loaves on a baking tray covered with baking paper.
    • Cover with a damp cloth and let rise until doubled in volume, about 1-2 hours.
  4. Cooking:

    • Preheat the oven to 250°C.
    • Bake the loaves and after 10 minutes reduce the temperature to 200°C.
    • Continue baking for another 15 to 20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
  5. Cooling down:

    • Remove the bread from the oven and let it cool on a rack to prevent moisture from accumulating under the crust.

This detailed recipe shows the importance of time and temperature control in the production of high-quality bread, highlighting how a good preferment can enrich the flavor and improve the structure of the final bread.

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