Our country sourdough begins long before it reaches the oven. We mix the dough, give it time to build strength, shape it gently and let the final fermentation happen slowly.
That extra time develops a deeper flavour and a crust with more character. It also makes our production day calmer: instead of forcing the dough to follow a clock, we watch temperature, texture and how it responds.
The result is the loaf we want on our own table—crisp at the edge, soft through the centre and good enough to eat with nothing more than butter.