Flour blend
Strong white flour provides structure while a measured proportion of wholemeal contributes minerals, aroma and fermentation activity.
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Good bread begins with an understood process.
A versatile naturally leavened loaf with a caramelised crust and tender, irregular crumb. The details below describe the practical choices behind reliable sourdough.
Fermentation profile
The dough receives a warm bulk fermentation followed by a cool final proof. This builds flavour while preserving enough strength for oven spring.
Serving notes
Serve thickly sliced with cultured butter, use day-old slices for grilled cheese, or tear the loaf alongside stew. Refresh briefly in a hot oven when desired.
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