How we slow-prove our sourdough

People ask why our sourdough tastes the way it does. The honest answer is: time. Lots of it.

A starter with history

Our starter has been bubbling away since the shop opened — fed twice a day, never hurried. It is the closest thing we have to a house pet.

The long, cold prove

Once mixed, the dough rests in a cool room for thirty-six hours. That slow ferment is where the flavour comes from — a gentle sourness, a better crumb, and a loaf that keeps for days rather than hours.

Good bread cannot be rushed. The dough decides when it is ready, not the clock.

A fierce bake

Finally, a very hot oven and a burst of steam for that blistered, crackling crust. We bake through the morning, so the shelves are at their best before lunch.