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Frank’s loaf

€ 4,99

Out of stock

Baker’s Percentage

Wheat flour

Spelt flour

Frank

Water

Salt

2,4

Baker’s math, or baker’s percentages, is a method of writing recipes where the weight of the flour is always 100%, and all other ingredients are expressed as a percentage of that flour weight.

Taking it slow

Bulk fermentation

°C

Cold proofing

°C

Wheat & Spelt Sourdough

This loaf is the true heartbeat of our bakery, born from a long, patient ferment led by Frank.

By blending high-quality wheat with the nutty, heirloom character of spelt, we’ve created a bread that balances a modern crust with an old-world soul. Every slice offers a complex, tangy depth that only a starter with Frank’s “personality” can provide.

Wheat Provides the gluten density required for a high-hydration dough, creating the structural integrity needed to support a wild, open crumb.

Spelt An ancient grain that introduces a more fragile gluten profile. Its inclusion adds a distinct extensibility to the dough and contributes an earthy, honeyed sweetness that counterbalances the lactic tang of the fermentation.

The Mechanics of the Bake

Artisanal baking is a pursuit of the “Maillard reaction”—the chemical transformation that occurs when amino acids and reducing sugars meet high heat. By pushing the bake to a deep, dark mahogany, we achieve a caramelized, blistered crust that protects the moisture within.

The “open crumb” is not an accident of nature; it is the result of careful dough handling, folding to build tension, and a cold-proof environment that slows down carbon dioxide production to create those characteristic irregular air pockets.