Flour, water, salt and our own starter. Nothing else.
We mix the dough in the evening and leave it to a 24-hour cold ferment. That wait gives the loaf two things: an acidity that makes it easier to digest, and a crumb that is still soft three days after it leaves the oven.
How it is baked
On a stone floor, starting at 250 °C with steam and falling from there, for 45 minutes. That is why the crust is thick and crisp while the inside stays moist.
Keeping it
Cut side down on a wooden board, covered with a cloth. A fridge only makes bread stale faster; to keep it longer, slice it and freeze it.
Out of the oven every morning at 07.00. For the afternoon, we suggest ordering ahead.