The starter room
Our mother culture is refreshed on a regular schedule and kept within a narrow temperature range. Aroma, rise and acidity are checked before it enters any dough.
02
Good bread begins with an understood process.
A practical tour of our production flow, from the starter room to the cooling racks. The details below describe the practical choices behind reliable sourdough.
Mixing and folds
Dough is mixed gently, then strengthened through folds rather than excessive mechanical work. This protects extensibility and helps build an open, even crumb.
Steam and heat
A thoroughly heated oven and early steam encourage expansion, a thin glossy crust and controlled caramelisation. Loaves cool fully before slicing or packing.
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