Country loaf
A balanced wheat sourdough with a crisp crust, creamy crumb and mild lactic finish. Excellent for toast, sandwiches and soup.
05
Good bread begins with an understood process.
Our core range is designed around everyday meals, seasonal additions and a sensible production rhythm. The details below describe the practical choices behind reliable sourdough.
Wholemeal tin
A softer, close-crumbed loaf made for clean slicing. Bran-rich flour brings nuttiness while the tin shape supports an even rise.
Rye and seed
A moist loaf with toasted sunflower, pumpkin and linseed. Rye supports flavour and keeping quality; the seeds add texture without overwhelming the crumb.
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