08/29/2026
The process really starts the night before with feeding the starter and putting some water in the fridge to chill. Then there’s plenty of little things from scaling ingredients, mixing, fermenting, dividing and shaping(about 7 hours) - before dough goes in the fridge for cold proofing (16 hours) before baking.
Needless to say- it’s not fast food 😆and it’s a labor of love 💕