Sourdough Loaf

About this product

Wild-Fermented Sourdough — Baked Wednesdays, Gone by Sunday

Every loaf starts with Bells Bakes Doughsephine, our 4-year-old starter, fed the same way she always has been — a 1:3:3 of organic bread flour, well water, and time. She's grown tall on countertops, slept through winters in the fridge, and had a hand in every loaf we've ever sold. The dough itself is just as simple: flour, water, salt. Nothing else.

Each batch gets a long, cold ferment in the refridgerator — twelve to sixteen hours, depending on the weather — before a hot bake in the oven in the farm kitchen. The crust comes out dark and crackly; the crumb's open, full of those irregular holes you only get from a slow rise. Just before baking, each loaf is brushed with an eggwash using one of our Angry Dog Farms farm-fresh egg.

Best eaten the day you get it. If you can't, it'll keep three or four days in a paper bag on the counter — skip the plastic, it traps moisture and softens the crust. Day-three slices toasted in butter might be even better than fresh, and the stale ends turn into the bread bread crumbs for meat loaf or croutons for your fresh salads.