What I talk about
- The fermented bread in my recipes is made from just flour and water, with no added yeast: the microorganisms and wild yeasts already in the flour and the air do the work.
- I cover the dough with a tea towel and leave it to ferment for 12 to 14 hours; in summer it may need less, in winter a few hours more.
- Small bubbles, first on the surface and then all through the dough, show that fermentation has happened. A slightly sour smell is normal; changed colours or mould are not.
- For the Terra Nuova recipes I used quinoa and buckwheat, which are gluten-free; you can also start from whole grains soaked and then blended.
- I bake it in a loaf, ring or muffin tin, in a conventional (not fan) oven at 170 °C for about an hour; an oven thermometer tells you the real temperature.
Sources
- The recipes are in the April 2025 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
