Pan preparation
A well-oiled tray prevents sticking and fries the lower crust gently as the dough bakes.
02
Good bread begins with an understood process.
High hydration and long fermentation create a focaccia with a lacy interior, golden base and fragrant crust. The details below describe the practical choices behind reliable sourdough.
Dimpling
Oiled fingertips press deep dimples without flattening all accumulated gas. Brine or seasoned oil settles into the surface.
Seasonal toppings
Rosemary and sea salt remain classic, while roasted onion, tomatoes, herbs or thin potato can follow the Scottish seasons.
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