Bread care+
Look after
the loaf.
Real sourdough has no preservatives in it, just flour, water and salt. Treated well it is good for days and better toasted after that.
01
The first day
Let the loaf cool completely before you cut it. The crumb is still setting for a couple of hours out of the oven, and cutting early leaves it gummy. Cut side down on a board, no bag needed.
02
Days two to four
Keep it cut side down in a paper bag, a linen cloth or a bread bin. Never the fridge: it stales bread faster than the counter. Plastic keeps it soft but softens the crust.
03
Reviving it
Run the crust briefly under the tap, then 8 to 10 minutes in a hot oven at 200°C. It comes back crisp and smells like the morning it was baked.
04
Freezing
Slice first, then freeze in a bag. Toast straight from frozen. A whole loaf also freezes well wrapped tight, thaw it in its wrapper and refresh in the oven.
Stone-milled flour
Our flour keeps the germ, so it is alive and does not sit for months like roller-milled flour. Store it cool, dark and sealed, and use it within three months. In warm weather the fridge or freezer is a good home for it.
Silín coffee
Rest beans two to three days after roast, then keep the bag sealed or in an Airscape at room temperature and away from light. For the best flavour, grind at home just before brewing. Freshly roasted coffee is at its best in the six weeks after roasting.
Sourdough and gluten
A long natural fermentation makes bread easier on many people, but it is still wheat and still contains gluten. It is not suitable for anyone with coeliac disease.