Every Hestia loaf starts the same way it did on day one: 100% organic unbleached flour, filtered water, sea salt, and a wild-yeast starter that does all the leavening.
The dough gets a long, cold ferment — a minimum of 48 hours — 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.
