In total, bread production is a three-day process. After the last order is received, I’ll create formulas for the week’s bake. Starters are mixed first and will ferment twelve to twenty-four hours.

The following day, flour is measured and mixed with water, placed into tubs and allowed time to autolyse. Next, ripe starter is added to the flour and water mixture and mixed fully until gluten is formed.

The dough is placed back into tubs along with additional ingredients and allowed to bulk-ferment for three to four hours. Once the dough has risen, it’s then scaled, rounded and allowed to rest. Lastly, the rounds are shaped into loaves, placed into proofing baskets and sent to the cooler to further proof overnight.

Early the following morning the loaves are scored, and placed into a 500F degree stone hearth oven to bake. Breads are available for porch pickup and at my current farmers market.