Pão Italiano com Fermentação Natural usando Farinha Comum Tipo 1

Simple sourdough bread made with regular supermarket grade 1 flour. We've simplified the recipe to make it easier for those just starting out making sourdough bread at home. Different brands of wheat flour have different hydration capacities, so if you're not familiar with your flour, try experimenting with different hydration levels. Another point is that the final texture of the bread also varies from flour to flour. Since this type of bread is essentially flour and water, the flour greatly affects the final result. See the list of ingredients and more information at: https://www.padeirodeapartamento.com.... -------------- See here how to make sourdough starter:    • Como fazer fermento natural (ou levain, so...      • Fermento Natural de Uvas Passas | Padeiro ...   How to bake bread without a pan:    • Como Assar Pão Italiano/Fermento Natural S...   -------------- Some important notes: Local temperature: 26 to 27°C (77 to 80°F) (I have one of those thermometers for home use). The flour used was Renata Puríssima (white and blue paper bag). The paper used is specifically for baking. Some brands I know are: Dover and Wyda Assalight. The banneton used measures 25cm (length) x 14.5cm (width) x 8cm (height). The cast iron pot used has a 5-liter capacity and measures 26cm (diameter) x 11cm (height). -------------- Follow us on Instagram:   / padeirodeapartamento   Thanks for watching :)