What You Need to Know
Relies on Lactobacillus sanfranciscensis and wild yeast symbiosis. The acidic environment (pH 3.8-4.5) inhibits pathogens while developing glutamic acid (up to 120mg/100g dough).
Creates bread with 15-20% longer shelf life and enhanced mineral bioavailability through phytate degradation.
Key Parameters
Temperature
24°C
18°C - 32°C
Time
12-18 hours
8 hours - 36 hours
Equipment
Linen coucheStone milling equipment (traditional)Wooden fermentation troughs
Steps
- 1.
Broa de Avintes (Porto region): Creates dense crumb structure capable of holding 120% hydration
The Science
Primary Reaction
Lactic acid fermentation