At a minimum, about 36 hours. Two days to be safe so I can plan accordingly.
Why are your prices higher than the stores?
Artisan bread is just that- handmade with no preservatives, no commercial equipment and time/labor intensive!
Each batard’s ingredients are hand measured by weight, then mixed, stretched and folded every 30 minutes for 2 1/2 hours. Then it rests for another 1-3 hours. It’s then shaped by hand (inclusions added if flavored) and set to rest in the refrigerator for 12-24 hours. It’s then taken out, scored with designs and baked at 450° with a steam tray for 20 minutes, then steam removed and baked for another 8-10 minutes. It’s then set to rest for a full 2 hours.
Literally a labor of love and very time intensive.
Do you use any preservatives ?
Nope! The sourdough process is a fermentation of natural yeasts and bacteria in the air that is a natural system. My sourdough is made of unbleached bread (wheat) flour, water and salt and my sourdough starter (flour and water). Fermented foods naturally age more slowly.
Do you offer gluten free?
No, unfortunately not. I would have to have a completely different starter and could not guarantee there would not be cross contamination as I only have one kitchen. Flour is like glitter. It gets everywhere!
I will note, I am gluten *sensitive* and find sourdough to be much easier to digest as the fermentation process breaks down the gluten proteins. But I would never suggest trying it for those with celiac.
Do you use any active yeast?
Yes, my sourdough bagels are a hybrid of sourdough starter and active yeast.
But the boules, batards and cinnamon rolls are the sourdough starter only.
