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Pão de longa fermentação natural levain assado em uma panela de ferro. Receita 500g de farinha 60g de farinha integral 350g de água 13g de sal 150g de levain O uso de fermento natural, como um levain (massa madre) na panificação artesanal, oferece vários benefícios. Aqui estão alguns deles: 1. Sabor aprimorado: O fermento natural confere um sabor mais complexo e profundo aos pães. Durante o processo de fermentação, as bactérias presentes no fermento natural produzem ácido lático e ácid
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