People often ask why a loaf of Mill sourdough costs more than a supermarket bloomer. The short answer is time. The long answer is below.
Day one, 10:00: feeding Morrissey
Every loaf starts with our sourdough starter, Morrissey, who has lived in the bakery since 2016. We feed him flour and water in the morning, and by mid-afternoon he is bubbly, sour and ready to work.
Day one, 16:00: mixing and folding
We mix the dough with stoneground flour, water and salt, then fold it by hand every half hour for three hours. No machines, no improvers.
Day one, 20:00: a long cold sleep
Shaped loaves go into baskets and into the cold room overnight. The slow, cold ferment is where the flavour comes from, and why the crust blisters in the oven.
Day two, 02:00: into the fire
Tom lights the wood-fired oven at two in the morning. By four it is hot enough, and the first loaves go in. What you buy at half seven came out of the oven about two hours before.
How to keep your loaf at its best
- Keep it cut side down on a wooden board, not in the fridge.
- Wrap it in a tea towel or a paper bag, never in plastic.
- On day three, toast it. On day four, make bread and butter pudding.
The oven does the last ten per cent. The first ninety per cent is patience. Aisha, head baker