Using the ancient arts of natural leavening and cool fermentations, we start by building our breads slowly, using only flour and water.


   Over the course of three days, each dough is "refreshed" and built, the flours and water added in stages. On the third day, the final ingredients for each particular bread are added, the doughs are stretched and turned, then stretched and turned again over several hours' time. 


   Finally, each loaf is gently coaxed into shape by hand and set in a couche for the final rise.


   Meanwhile, the oven is set to work. Over two days, the oven is fired in two stages, burning up to seven and eight hours each firing. 


   After the last burn, the oven is swept clean of ash and any remaining embers, thoroughly swabbed, and closed to equilibrate over several hours. 

   And then it's time. The breads are flipped onto peels, quickly slashed to enhance their rise, and loaded onto the hot brick floor to bake.