About Our Process

Biological Engineering

We treat bread baking as a biological process. Each batch is monitored as a living system, with careful attention to temperature, humidity, and microbial activity. Our approach combines traditional techniques with modern understanding of fermentation science.

Precision & Consistency

Every variable is measured and recorded. From hydration levels to fermentation times, we maintain detailed logs that inform our process. This systematic approach ensures consistent results while allowing for continuous refinement.

Starter Maintenance

Our sourdough starter is maintained through a consistent feeding schedule. Regular monitoring ensures optimal microbial balance and activity levels.

Feeding: Twice daily | Age: 3 years

Fermentation Control

Ambient conditions are carefully managed to create optimal fermentation environments. Temperature and humidity are monitored throughout the process.

Temperature: 70-72°F | Humidity: 60-70%

Baking Technique

Oven spring and crust development are achieved through precise temperature control and steam management during the initial baking phase.

Initial Temp: 475°F | Steam: 20 minutes