About Our Process
Despite the mystery, there are no secrets to creating a
great sourdough. It requires a strict adherence to process, timing, and
the ability to make inferences based on temperature variations. Of course,
it all starts with our liquid sourdough starter (aka levain or mother).
This starter is fed three times a day to ensure its optimal health and serves as
the most important component in many of our recipes. For our sourdough, we
take this liquid form into another stage known as the solid or stiff
starter. This is created 16 hours prior to the final mix of the sourdough
and matures in a cooler that slows the fermentation. This extra process
adds the flavor of acetic acid. We dont go through this process for its
ease or nostalgia. We do it because it results in superior tasting
Both our Filone and Ciabatta are ideal table breads. The difference between the two is simply the amount of water used in the total formula. Both these breads are made with a pre-ferment known as a poolish. Pre-ferments such as poolish, add an incredible flavor element as well as naturally extending the shelf life. Poolish is simply an even mix of water and flour with just a small amount of yeast. It is created 12 hours prior to the final mix. Ciabatta dough has the highest hydration level of any dough in our bakery. In fact, the dough is so wet that it cannot be shaped only divided. The dough is lightly handled to create an ideal open cell structure. Our Filone dough is a classic Italian bread that comes in the shape of a batard or sandwich size. Both of these breads share the wonderful flavor of perfectly aged wheat.