The sourdough Process
How its created
Day 1
Feeding the starter
It starts with our sourdough starter "Theodore." We weigh the starter then add equal parts water and flour. Then it sits overnight.
Day 2 in the morning
Forming the bread
The next day once the sourdough has doubled in size its time to add more flour, water, and salt. Then it sits out for 30 minutes. After that the stretching and folding starts. We do 3 rounds of stretching and folding the dough with 30 minutes in-between for it to rest. This creates a stronger dough and leads to a better rise. Then it sits out for 6-12.
Day 2 at night
Shaping
Once the dough has sat out for the 6-12 hours it is time to shape it into a semi-smooth ball. Once it is the desired shape it gets transferred to a banneton basket. From there it goes into the fridge until the next morning.
Day 3 final day
Design
The Dutch oven gets preheated in the oven for about an hour and during this time the doughs surface gets floured and scored creating many unique and creative designs. This not only looks pretty but also allows for a nice crumb and even rise. We also use different things such as oats, poppy seeds, matcha powder and edible paint to add to the designs. Once it is ready to bake it goes into the oven in the Dutch oven covered for 20 then uncovered for 15 for the perfect golden brown and crisp outside. Then it is ready to enjoy!
