The night bake, hour by hour

The day starts while the valley is still asleep. Here is what happens during those four hours, in order.

Three — the starter has finished its work

We do not rush it. It takes a night to do what yeast does in an hour, and that is exactly why we use it: the time it takes comes back as taste.

Four — weighing and shaping

Every piece is weighed by hand. A tradition baguette weighs 250 grams raw; ten grams out and it is no longer the same bake.

Quarter past five — the final proof

The dough rests one last time. This is the moment when nothing is done, and it is the most important one.

Six — the oven reaches 250 °C

The loaves go onto the hearth. The crust forms in fifteen minutes, then sings as it cools.

Half past six — we open

The first loaf sold is still warm. It is the only moment of the day when it truly is.