FATHERDOUGH’S ARTISAN SOURDOUGH PROCESS
From flour to bake in 48 hours
Three ingredients. Time, temperature, and technique.
The Fatherdough Approach
Every loaf begins with flour, water, and salt.
From there, time does the work. Over 48 hours, the dough is naturally leavened, developed, shaped, and baked to create the flavor and texture that define Fatherdough.
Day 1
MIX + FERMENTATION
Flour, water, and salt are mixed with our natural starter to begin fermentation.
The dough rests and develops slowly, allowing flavor and structure to build over time.
Day 2
DEVELOPMENT + SHAPING
The dough continues to ferment, strengthening and becoming more complex.
Each loaf is shaped by hand and prepared for its final rise.
Day 3
BAKE
Loaves are baked fresh at high heat, creating a crisp, blistered crust and a light, open crumb.
This final step brings together everything developed over the previous 48 hours.