From starter to loaf

Feed Our starter is maintained on a disciplined schedule—temperature and hydration matter as much as clock time.

Mix & Autolyse Flour and water rest before salt; gluten develops quietly.

Bulk ferment Folds build structure; we watch the dough—not just the clock.

Shape & cold proof Slow fermentation in the fridge deepens flavor.

Bake Steam and stone heat create the crackling crust you hear when you walk out with a bag.