A loaf of Country Sourdough starts the afternoon before you buy it. At four we mix flour, water and starter and let it rest; over the next three hours it is folded four times.
The cold night
Shaped loaves spend the night in the cold, where the yeast slows down and the bacteria keep working. That is where the tang comes from, and the blistered crust.
The dark bake
We bake darker than most. The crust is where the flavour is, and a pale loaf goes stale sooner.
