About the Bread
My bread is leavened using a 100 year-old sourdough starter, fed twice daily. The process of making bread happens over the course of two days. This slow process ensures the development of maximum flavor complexity. I exclusively use freshly milled Cairnspring Mills Flour. It is stoneground and used fresh in order to retain much of the wheat's natural oils, fats, and vitamins.
The bread production process starts early in the morning of day 1, when I mix a transitional starter called levain. The levain is “built” from mother starter, flour and water to provide the final dough with an active starting population of yeast and bacteria. The levain will ferment for 4 hours before a final dough is mixed.
The final dough is mixed using the "ripe" levain, flour, water and salt. It will take roughly 8 hours of bulk fermentation before it is ready to form into loaves.
Once formed, it will be proofed for a final time. In order to keep my sanity, I retard the proofed loaves in a refrigerator overnight and bake early in the morning of day 2.
Due to the natural preservative qualities of sourdough, the bread can last up to 5 days on the counter without molding. That being said, the best way to store it past the first day is wrapped in plastic and frozen. A whole loaf, once thawed, can be "refreshed" by slightly moistening the crust and baking in a 400 degree oven for 10 minutes. I hope you enjoy!
Drawing by: Ana Kozama