How We Make Our Bread
It all starts with the wild yeast culture...
...which we grew and trained from its first bubble in our bakery.
We use strong high protein flour for our bread, usually combinations of North American, French and Australian wheat.
Our flours, especially our wholegrain flour is hydrated and fermented for 24-36 hours at low temperatures. This long cold, slow fermentation unlocks lots of nutrition from the grain, increases digestibility of the bread by breaking down indigestible carbohydrates into complex sugars. It also produces the complex ‘malty’ flavor and the rich caramel fragrance that is the signature of our crust.
Our loaves are individually hand shaped, proofed in baskets and are finally baked at very high temperature to get that almost perfect balance of a rich crunchy crust and a soft moist crumb.
It’s a dynamic, meticulous activity that demands the baker have constant awareness of the behavior of the flour, the dough, the bake, correcting and adjusting to get a good loaf every time.
Perhaps ‘The Perfect Loaf’ itself is elusive; even impossible. After all, characteristics like a crisp crust and a soft crumb seem like trade-offs. But our commitment to the pursuit of perfect bread; to learning our craft, delving deeper into our discipline, always trying something new, all to get you something beautiful, something we want you to be as excited to have as we are to make; this is what drives us.