Preheat fully
A heavy covered pot, baking stone or steel needs adequate time to absorb heat. Oven air may reach temperature before the baking surface does.
03
Good bread begins with an understood process.
Domestic ovens can produce excellent bread when heat storage, steam and dough handling are planned together. The details below describe the practical choices behind reliable sourdough.
Create steam
A covered Dutch oven traps moisture released by the dough. Open baking requires a separate safe steam method and careful ventilation.
Bake for colour
A deeply caramelised crust carries flavour and stays crisp longer. Use internal temperature as supporting information, not the only signal of doneness.
Maison Levain note
“Consistency comes from observation: the clock records time, but the dough records conditions.”
Use temperature, aroma, strength and volume together. Written notes turn one successful bake into a repeatable method.
Explore fermentation24–48 hrsTypical fermentation window across our range
4 ingredientsFlour, water, salt and an active culture at the core
Small batchProduction planned around freshness and low waste