The Process

Every great loaf begins with Madre, my sourdough starter. She's a living culture of wild yeast and beneficial bacteria that I feed daily with organic flour and filtered water. A healthy starter is the heart of every loaf - it's what gives sourdough its signature tang and beautiful rise.

• Fed twice daily during baking season
• 100% organic whole wheat and bread flour
• Filtered water at room temperature
• Nurtured since 2022

The dough journey starts with just flour and water, mixed and left to rest. This autolyse period allows the flour to fully hydrate and the gluten to begin developing naturally, without any kneading. After an hour, I fold in the active starter and sea salt.

• Organic bread flour from local mills
• High hydration for open crumb
• 1-2 hour autolyse rest
• Hand mixing, no machines

Rather than traditional kneading, I use a gentle technique of stretching and folding the dough over several hours. This builds strength while preserving the delicate air bubbles that create that coveted open crumb structure.

• 4-6 sets of stretch and folds
• 30-45 minutes between each set
• Develops gluten gently
• Preserves air for open crumb

The dough now rests at room temperature, slowly rising as the wild yeast works its magic. This is where flavor develops - the longer, slower fermentation creates complex tangy notes that commercial yeast can't replicate.

• 4-6 hours at room temperature
• Dough doubles in size
• Complex flavor development
• Natural leavening only

With well-floured hands, I gently shape each loaf, creating surface tension for a beautiful rise. The shaped dough goes into proofing baskets lined with rice flour, then into the refrigerator for an overnight cold proof.

• Hand-shaped with care
• Rice flour to prevent sticking
• Wicker banneton baskets
• Creates signature patterns

The shaped loaves spend 12-18 hours in the refrigerator. This cold retard slows fermentation, developing even deeper flavors and making the dough easier to score. It also lets me bake fresh on Saturday morning.

• 12-18 hours at 38°F
• Flavor continues developing
• Easier scoring when cold
• Baked straight from fridge

Saturday morning, the cold loaves get a artistic score with a razor blade - this controls how the bread expands in the oven and creates that beautiful 'ear'. Into a preheated Dutch oven at 500°F they go, with steam for a crackling crust.

• Scored with a sharp lame
• 500°F Dutch oven
• Steam for crispy crust
• 20 min covered, 25 min uncovered

The hardest part? Waiting! Fresh bread needs at least an hour to cool - the inside is still cooking and the crust is setting. But once it's ready... that first slice with good butter is pure magic.

• Cool on wire rack
• 1 hour minimum rest
• Listen for the 'singing' crust
• Best enjoyed within 3 days