{"id":9079,"date":"2025-01-16T16:44:02","date_gmt":"2025-01-16T16:44:02","guid":{"rendered":"https:\/\/bailabakes.com\/?p=9079"},"modified":"2025-01-16T18:56:03","modified_gmt":"2025-01-16T18:56:03","slug":"domine-fermentacao-natural","status":"publish","type":"post","link":"https:\/\/bailabakes.com\/en\/domine-fermentacao-natural\/","title":{"rendered":"Master natural fermentation and stop following recipes"},"content":{"rendered":"<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Domine a fermenta\u00e7\u00e3o natural. Entenda dois fatores que v\u00e3o lhe dar o controle do processo do p\u00e3o artesanal&nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">A fermenta\u00e7\u00e3o \u00e9 a alma do p\u00e3o de fermenta\u00e7\u00e3o natural ou sourodugh. Dominar a fermenta\u00e7\u00e3o permite que voc\u00ea v\u00e1 al\u00e9m de seguir uma receita. Isso quer dizer que voc\u00ea ter\u00e1 o controle total sobre o processo, porque vai adapt\u00e1-lo \u00e0s condi\u00e7\u00f5es da sua cozinha e a sua rotina.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dois fatores s\u00e3o a base para obter resultados consistentes. Uma forma f\u00e1cil de entender \u00e9 comparar o p\u00e3o com o carro. Dessa forma, a temperatura seria o acelerador e o levain seria o motor. Ent\u00e3o, estamos falando em velocidade e for\u00e7a. Continue lendo e entenda como esses elementos podem transformar a sua experi\u00eancia de fazer p\u00e3o.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Temperatura. O acelerador do seu p\u00e3o.<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A temperatura influencia diretamente na velocidade e na qualidade da fermenta\u00e7\u00e3o. Ela influencia tanto o sabor quanto a estrutura do seu p\u00e3o.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Princ\u00edpio b\u00e1sico<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ambientes quentes (acima de 25 C): <\/strong>a fermenta\u00e7\u00e3o acelera em temperaturas mais altas. <\/li>\n\n\n\n<li><strong>Ambientes frios (abaixo de 22\u00b0C):<\/strong> a fermenta\u00e7\u00e3o desacelera em temperaturas mais baixas,&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Com isso em mente, voc\u00ea pode dominar a fermenta\u00e7\u00e3o e adaptar o p\u00e3o ao seu dia e rotina,<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Como a temperatura influencia o sabor?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Em temperaturas mais baixas o p\u00e3o desenvolve <a href=\"https:\/\/bailabakes.com\/en\/sabor-do-pao-de-fermentacao-natural\/\"><strong>sabores mais complexos<\/strong><\/a>, por causa da libera\u00e7\u00e3o de \u00e1cido ac\u00e9tico pelas bact\u00e9rias. J\u00e1 em temperaturas mais altas, o \u00e1cido l\u00e1ctico \u00e9 predominante, produzindo um sabor mais suave. Assim, voc\u00ea pode ajustar tamb\u00e9m o sabor do seu p\u00e3o.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2.jpg\" alt=\"Domine a fermenta\u00e7\u00e3o natural\" class=\"wp-image-8735\" style=\"width:799px;height:auto\" srcset=\"https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2.jpg 800w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-300x225.jpg 300w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-768x576.jpg 768w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-16x12.jpg 16w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-750x563.jpg 750w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-500x375.jpg 500w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-380x285.jpg 380w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/3-2-760x570.jpg 760w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>DDT &#8211; Temperatura Desejada da Massa (Desired Dough Temperature)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A Temperatura Desejada da Massa (DDT) \u00e9 um fator que garante resultados consistentes. A DDT ideal para massas de fermenta\u00e7\u00e3o natural geralmente est\u00e1 entre <strong>24\u00b0C e 26\u00b0C<\/strong>.&nbsp;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Como Alcan\u00e7ar a DDT em Diferentes Ambientes:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Em Ambientes Frios:<\/strong> Use \u00e1gua levemente morna para compensar as baixas temperaturas. Voc\u00ea tamb\u00e9m pode deixar a massa fermentar em um forno desligado com a luz acesa para criar um ambiente mais quente.<\/li>\n\n\n\n<li><strong>Em Ambientes Quentes:<\/strong> Use \u00e1gua fria ou gelada para evitar que a massa esquente demais durante a mistura e o processo de fermenta\u00e7\u00e3o. Se poss\u00edvel, escolha um local mais fresco da sua casa para deixar a massa descansar.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Calcular a DDT pode ser feito utilizando essa f\u00f3rmula:&nbsp;<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:#00000000\" class=\"has-inline-color\">Temperatura da \u00c1gua = (DDT x 4) &#8211; (Temperatura do Levain + Temperatura da Farinha + Temperatura Ambiente + Fric\u00e7\u00e3o*)<\/mark><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Assim, voc\u00ea vai calcular a temperatura \u00e1gua que voc\u00ea usar ao misturar os ingredientes,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*Para p\u00e3es feitos \u00e0 m\u00e3o, o fator de fric\u00e7\u00e3o \u00e9 zero.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ainda vamos falar mais sobre temperatura e a DDT aqui no Baila Bakes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Levain: O motor do seu p\u00e3o<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A quantidade de levain que voc\u00ea utiliza influencia tanto o tempo de fermenta\u00e7\u00e3o quanto o sabor do seu p\u00e3o.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Maior Percentual de Levain (20-50%):<\/strong> Resulta em uma fermenta\u00e7\u00e3o mais r\u00e1pida. \u00c9 uma boa op\u00e7\u00e3o para dias frios ou quando voc\u00ea n\u00e3o tem muito tempo para fazer&nbsp; p\u00e3o.<\/li>\n\n\n\n<li><strong>Menor Percentual de Levain (10-15%):<\/strong> Resulta numa fermenta\u00e7\u00e3o mais lenta. Ideal para dias mais frios ou quando voc\u00ea precisa de mais flexibilidade para fazer o seu p\u00e3o.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">O estado do seu levain tamb\u00e9m desempenha um papel significativo no sabor. Um levain bem alimentado e ativo garante uma fermenta\u00e7\u00e3o e um sabor melhores. Ao aumentar a quantidade de levain na massa, voc\u00ea aumenta a quantidade de farinha pr\u00e9-fermentada na massa. Isso resulta em mais acidez. Por isso, o seu levain deve estar saud\u00e1vel, ativo e n\u00e3o muito \u00e1cido.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2.jpg\" alt=\"fermento natural ativo . domine a fermenta\u00e7\u00e3o natural\" class=\"wp-image-8643\" srcset=\"https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2.jpg 800w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-300x225.jpg 300w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-768x576.jpg 768w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-16x12.jpg 16w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-750x563.jpg 750w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-500x375.jpg 500w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-380x285.jpg 380w, https:\/\/bailabakes.com\/wp-content\/uploads\/2024\/05\/2-2-760x570.jpg 760w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Um fermento natural ativo e saud\u00e1vel \u00e9 a base de um bom p\u00e3o<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Planejando o seu p\u00e3o<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">E agora voc\u00ea pode usar essas informa\u00e7\u00f5es para planejar melhor o seu p\u00e3o. Voc\u00ea pode criar um esquema&nbsp; que se ajuste \u00e0 sua rotina e ao seu ambiente,<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fazendo p\u00e3o em um ambiente quente?<\/strong>Ent\u00e3o, Use menos levain e\/ou \u00e1gua mais fria para desacelerar o processo.<\/li>\n\n\n\n<li><strong>Trabalhando em uma cozinha fria?<\/strong> Use mais levain e\/ou \u00e1gua morna para acelerar o processo.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Agora que voc\u00ea j\u00e1 conhece o papel da temperatura e da quantidade de levain, voc\u00ea pode adaptar o seu esquema ao seu dia-a-dia. Veja mais detalhes nesse v\u00eddeo.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Planejando o seu p\u00e3o de fermenta\u00e7\u00e3o natural- Como ter controle sobre o processo\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/es82rpYDfpc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Quer aprender mais?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Se voc\u00ea quer aprender mais&nbsp; sobre fermenta\u00e7\u00e3o natural e aprimorar seu p\u00e3o voc\u00ea pode&nbsp; participar de um dos nossos workshops aqui na Holanda ou se tornar um aluno do meu <a href=\"https:\/\/inscricao.bailabakes.com\/cursopao\"><strong>curso online 100% Sourdough<\/strong><\/a>. Voc\u00ea vai aprender t\u00e9cnicas, ter acesso a ainda mais conhecimento e vai ganhar confian\u00e7a para criar p\u00e3es lindos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/workshop.bailabakes.com\/\">Saiba mais sobre os workshops<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/inscricao.bailabakes.com\/cursopao\">Saiba mais sobre o meu curso<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/workshop.bailabakes.com\/\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"http:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14.jpg\" alt=\"workshop p\u00e3o de fermenta\u00e7\u00e3o natural na Holanda\" class=\"wp-image-9080\" srcset=\"https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14.jpg 800w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-300x225.jpg 300w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-768x576.jpg 768w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-16x12.jpg 16w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-750x563.jpg 750w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-500x375.jpg 500w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-380x285.jpg 380w, https:\/\/bailabakes.com\/wp-content\/uploads\/2025\/01\/Untitled-design-14-760x570.jpg 760w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"wp-element-caption\"> Na Holanda? Venha apreender comigo<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">O que voc\u00ea achou do artigo? Lhe ajudou? Deixe seu coment\u00e1rio.<\/p>","protected":false},"excerpt":{"rendered":"<p>Domine a fermenta\u00e7\u00e3o natural. Entenda dois fatores que v\u00e3o lhe dar o controle do processo do p\u00e3o artesanal&nbsp; A fermenta\u00e7\u00e3o \u00e9 a alma do p\u00e3o de fermenta\u00e7\u00e3o natural ou sourodugh. Dominar a fermenta\u00e7\u00e3o permite que voc\u00ea v\u00e1 al\u00e9m de seguir uma receita. Isso quer dizer que voc\u00ea ter\u00e1 o controle [&hellip;]<\/p>","protected":false},"author":1,"featured_media":8642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[76,56,52,53],"class_list":["post-9079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-aprendendo-a-fazer-pao-de-fermentacao-natural","tag-fermentacao-natural","tag-fermento-natural","tag-levain"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Domine a fermenta\u00e7\u00e3o natural e deixe de seguir receitas - Baila Bakes<\/title>\n<meta name=\"description\" content=\"Domine a Fermenta\u00e7\u00e3o natural | Como controlar o processo | Temperatura | Fermento Natural | Sourdough | P\u00e3o Artesanal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bailabakes.com\/en\/domine-fermentacao-natural\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Domine a fermenta\u00e7\u00e3o natural e deixe de seguir receitas - 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