Why we ferment for 24 hours

Most supermarket bread is made in about three hours. Ours takes a full day.

What the time does

A long, cool ferment lets the wild yeast and bacteria in our starter break down the flour. That gives a tangier flavour, a more open crumb and a crust that crackles when you cut it.

What it means for you

The loaf keeps for longer and many customers tell us it sits better with them. It also means we start mixing at 15:00 for the next morning’s bake.