In 2016, chef Henrique Campos created a levain, also known as natural or wild yeast. The recipe usually involves a mixture of fresh flour, water and a leavening agent – in Campos’ case, pineapple skins. With this yeast, he prepares pizzas and focaccia for Figurate Italian Food, his gastronomic venture in Curitiba.
“Although many people know and value natural fermentation, few people really understand the benefits of this practice”, says Campos. That’s why he decided to list the main advantages of producing and consuming products made with natural fermentation, especially pizza, Figurate’s chef car.
Enhanced Flavor:
The natural fermentation of the pizza dough develops a more complex and rich flavor, with light notes of acidity and a velvety touch.
Different texture:
Natural fermentation also helps to create a perfect texture in the pizza dough, making it soft on the inside and crispy on the outside.
Easy digestion:
Pizza dough, when prepared with levain, breaks down carbohydrates and proteins into smaller molecules, making it easier to digest and reducing the feeling of bloating.
Healthy Ingredients:
By using natural fermentation, pizza dough does not need additives or preservatives, making it a healthier option for those looking for a balanced diet.
Tradition and art:
The natural fermentation of pizza dough is an ancient technique that requires patience, skill and art. By opting for this technique, chefs preserve the tradition of Italian cuisine and bring an authentic experience to their customers.
Chef Henrique Campos – Photo: Disclosure
“For me, natural fermentation is essential in the preparation of a good pizza. In addition to improving the taste, texture and digestibility, it is a technique that preserves the Italian tradition and values quality ingredients”, he says.
Figurate Italian Food is a restaurant specializing in Italian cuisine, which values tradition and the authenticity of ingredients. It is recognized for its pizzas, focaccias and cannolis, prepared with the best ingredients in the region. For more information, visit www.figurate.com.br.
Natural yeast is yeast made with the microorganisms present in the flour. This means it can be made by just mixing wheat flour with water and waiting a few days for the natural yeast dough to form, usually ready to use within 10 days.
Dough with natural fermentation – Photo by: Vedrana2701
Natural fermentation is a very old technique that is currently gaining prominence. Natural fermentation breads were made since 4000 years before Christ, with Egyptians and Hebrews. Nowadays, many people are looking for or having an interest in this topic.
