01
Feed the Starter
Our 5-year-old sourdough mother is fed organic rye flour and filtered water twice daily.
02
Autolyse
Flour and water rest for 2 hours, allowing gluten to develop naturally before mixing.
03
Bulk Ferment
12 hours of slow fermentation with stretch-and-folds every 30 minutes for structure.
04
Bake
Into a 500°F Dutch oven. Steam for spring, then uncovered for deep caramelisation.