Hydration first
Wholemeal flour continues absorbing water after mixing. A short rest before adding salt helps the dough soften and reduces the temptation to overmix.
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Good bread begins with an understood process.
Wholemeal dough requires attentive hydration and fermentation because bran changes gluten development and water absorption. The details below describe the practical choices behind reliable sourdough.
Gentle strength
Frequent aggressive folds can tear a bran-rich dough. We favour fewer, purposeful folds and allow time to complete the work.
Flavour and freshness
The resulting loaf offers toasted grain notes, a moist crumb and excellent keeping quality. It pairs well with mature cheese, smoked fish and marmalade.
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