First two days
Store the loaf cut-side down on a clean board or in a breathable bread bag. Avoid refrigerating ordinary wheat sourdough because the fridge accelerates starch retrogradation.
05
Good bread begins with an understood process.
Sourdough keeps differently from soft packaged bread. The goal is to slow staling without trapping damaging surface moisture. The details below describe the practical choices behind reliable sourdough.
Freeze for longer
Slice a fully cooled loaf, wrap well and freeze. Toast slices directly from frozen or thaw the loaf before refreshing in the oven.
Refresh
A short bake in a hot oven restores crispness. Lightly misting the crust can help when reheating a whole loaf.
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