The slow way, on purpose
Our bread
48 hours in the making
Flour, water, salt, patience
Every loaf starts two days before you eat it. Stoneground flour from Wingham Mill, a sourdough culture older than the shop, and a long cold ferment that trades speed for flavour. No improvers, no shortcuts — the ingredient list never gets longer than four items.
How a loaf spends two days
Day one, morning
Flour meets water and rests. The autolyse does the first hour of kneading for free.
Day one, evening
The levain goes in, folds every half hour, then the dough goes to bed in the cold room.
Day two, 3am
Shaped, scored and into a 260° oven with a blast of steam.
Day two, 7:30am
On the counter, still ticking as it cools. Your name on a bag if you were quick.
“
Good bread is the simplest luxury there is.
NellHead baker & owner
