Hestia's Sourdough Bread Recipe

The dough gets an extended natural fermentation over two days before it ever sees the oven. That slow rise is what gives the crumb its open, airy structure and the crust its deep, blistered color.

We're working on publishing the full step-by-step recipe here, with exact timings and hydration. In the meantime, the short version: mix, rest, fold, cold-proof, score, bake hot.