Naturally Leavened Bread at Lisbon’s Gleba Bakery

published 2 weeks ago by Videos from The Culinary Institute of America

We talk with baker Diogo Amorim from Gleba Bakery in Lisbon about his bakery’s traditional bread-making techniques. The bakery makes all naturally leavened bread with no yeast, with flour that is milled daily. The dough ferments for more than 24 hours to maximize the bread’s flavor and digestibility. Watch the full documentary and get recipes at

more episodes from The Culinary Institute of America