Soakers
Linseed, cracked grain and some whole seeds benefit from soaking. The absorbed water becomes part of the formula and supports a supple crumb.
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Good bread begins with an understood process.
Seeds contribute flavour, oils and nutrition, but they must be prepared so they do not steal water from the dough. The details below describe the practical choices behind reliable sourdough.
Toasting
Light toasting develops aroma. We cool seeds completely before mixing so they do not raise dough temperature unpredictably.
Balanced inclusion
A generous inclusion should still leave enough dough matrix to hold gas. We calculate seed quantity against total flour and hydration rather than adding by eye.
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