“Bread is ready not when a timer rings, but when the dough shows that it has matured.”
Why does the bakery work at night?
The bread must be cool but still fresh in the morning. We begin around midnight with rye loaves, followed by wheat bread, challah and buns. By six, the main task is organising delivery to the hall.
What does the starter do?
Ours is nine years old and receives flour and water every day. It gives flavour and guides fermentation. We watch temperature and aroma; the recipe remains constant but the pace is slightly different each day.
How should a loaf be stored?
Use a linen bag or paper and place the cut side against a board. The fridge makes bread stale faster. Freeze leftover slices and put them directly into the toaster.
