The bake room
The Long Ferment
Good things take time.
One room. One loaf. Twenty-four hours.
SCROLL TO GIVE IT TIME
A little perspective
24 HOURS.
FOR SOMETHING YOU EAT IN TEN MINUTES.
Nothing to hide
Four ingredients.
FLOUR · WATER · SALT · STARTER
01 / Begin
MIX.
Flour, water, starter, salt. Worked until it holds.
02 / Wait
REST.
Sometimes, the work is leaving it alone.
03 / Build strength
STRETCH / FOLD.
A little care. Then a little more time.
04 / Let time work
BULK.
Quietly becoming something more.
05 / Gather
PRE-SHAPE.
Give it the beginning of a shape.
06 / Find the form
SHAPE.
Tension outside. Air inside.
07 / The long pause
COLD. OVERNIGHT.
The room goes quiet. The flavour deepens.
08 / A new day
MORNING.
Same room. A different kind of light.
09 / One deliberate cut
SCORE.
A place for the loaf to open.
10 / Into the heat
BAKE.
Dough becomes bread.
11 / The reward
WORTH THE WAIT.
A deep crust. A story in every score.
12 / Let it settle
LET IT COOL.
The crust settles. The crumb finishes setting.
The loaf you just followed
Country Sourdough.
Twenty-four hours in the making. A moment at your table.
From the working bench
Country Sourdough
Small batch. Made slowly in Kolhapur.
Optional room music: “Airport Lounge” by Kevin MacLeod, CC BY 4.0.
Flour material by Jenelle van Heerden. Powered by Poly Haven · CC0.