Start with flour capacity
Different flours absorb different amounts of water. A manageable dough that ferments well is preferable to a wet dough chosen only for appearance.
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Good bread begins with an understood process.
Hydration is the water weight expressed as a percentage of total flour weight. Higher is not automatically better. The details below describe the practical choices behind reliable sourdough.
Reserve water
Holding back a small amount lets the baker adjust after the flour has hydrated. This is useful when changing flour batches or working through seasonal humidity.
Crumb outcomes
More water can support openness, but shaping, fermentation and strength must also be aligned. A slightly lower hydration often produces better height and cleaner handling.
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