A round, rustic country bread with a decorative scoring pattern on top. The bread has a golden-brown crust dusted with flour, and the photo includes bold white text that says 'Made Slow Eat Fast' and 'FatherDough country bread'.

FATHERDOUGH’S ARTISAN SOURDOUGH PROCESS

From flour to bake in 48 hours

Three ingredients. Time, temperature, and technique.

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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.

Close-up of a measuring container marked with baking measurements, including 8 quarts, 10 liters, and 5 liters. A piece of masking tape with handwritten notes is taped to the container.

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.

A round ball of dough dusted with flour on a white surface, with a blurred background that includes a wooden table and papers.

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.

A round loaf of bread with a dark, crusty exterior, topped with sliced pieces of bread, resting on white paper.

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.

Bread rising in a bread proofing basket inside an oven.