Country Sourdough

The loaf starts with our house starter, which we’ve been feeding since we opened. Each batch is mixed, stretched and folded over several hours, shaped, then cold-proofed overnight before baking the following morning in a covered cast iron pot.

The pot traps steam around the loaf for the first part of the bake, which produces the blistered, crackly crust. After the lid comes off, the crust deepens to a dark mahogany. The crumb is open and slightly chewy, with a mild tang that gets more pronounced toward the heel.

The flavor varies slightly week to week depending on the starter’s activity and the temperature in the bakery. A loaf made in January will taste a little different from one made in July.