Strong white flour
Useful for open-crumbed hearth loaves because it provides a resilient gluten network and tolerates longer fermentation.
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Good bread begins with an understood process.
Protein percentage matters, but it is only one part of flour performance. Milling, grain variety, ash content and water absorption also shape the dough. The details below describe the practical choices behind reliable sourdough.
Wholemeal flour
Adds bran, germ and stronger cereal flavour. It generally absorbs more water and can shorten the apparent proofing window.
Rye and heritage grain
Rye boosts fermentation and moisture retention. Spelt and heritage wheats offer distinctive flavour but often require gentler mixing and more conservative hydration.
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