Every loaf begins the evening before, when our starter is at its peak, lively, bubbly, and full of natural yeast. Around 7pm, we build our levain for the next day’s bake and give our starter its evening feed.

At first light, we mix flour and water and let it rest for 30–60 minutes to autolyse. This simple pause allows the flour to hydrate fully, giving the dough its structure and depth. Then we gently fold in the ripe levain, sprinkle in sea salt, and add a touch more water to bring everything together. The result is a soft, sticky dough, ready to be shaped by hand.

Over the next hour and a half, the dough is strengthened through three sets of stretches and folds, done slowly and with care. By late morning, the bowls are full and heavy with beautiful dough, ready to rest and rise.

Fermentation happens in the warmest spot we can find, sometimes a windowsill, by the oven, or often in the airing cupboard on a cool day. By late afternoon, the dough has doubled in size. We then divide and preshape it into four rustic boules, let them bench rest, and finally shape them into their familiar round forms. Each one is placed into a floured banneton basket to proof for a few quiet hours before settling into the fridge overnight for a slow, cool fermentation.

At sunrise, the oven is set to high, and our trusty Dutch ovens preheat inside. The chilled boules are turned out, scored, and baked, first with the lid on to capture steam, then with the lid off to build a golden, crackling crust. As they bake, the kitchen fills with the unmistakable aroma of real sourdough.

Once cooled, each loaf is carefully packed, ready to be delivered to your door.

You’re welcome x