Just flour, water, sourdough and salt — and a whole night of waiting. No rush, no shortcuts. Good bread needs time.
We take our time, and we make the invisible visible.
A few things, made well. They change with the seasons and the flour we find.
Slow fermentation lets chemistry do the work for us. Here it is in five steps.
Water meets flour: enzymes turn the starch into simple sugars.
The sourdough eats the sugars and releases carbon dioxide and a little alcohol.
The gluten net traps the gas inside: the dough grows and fills with air.
Slow lactic bacteria make the smell and the light sour taste.
12–24 hours in the cold: more flavour, a crisp crust, easier to digest.
Fast bread is full of air but has no taste. Waiting makes bread good.
Ferment & Flour started in a small kitchen in Florence, with a jar of sourdough that we feed every day. We think good bread cannot be fast: it needs time, like all good things.
We use only stone-milled flour, water, salt and our sourdough. We mix it by hand, fold it “in a spiral” and let it rest all night. In the morning we cut a spiral on every loaf — our mark — and bake it.
— the Ferment & Flour family
Ferment & Flour is a graphic-design project. The whole brand has one simple idea: to make the invisible work of fermentation visible.
Leave your email. We will tell you when you can book bread for the week, and when we bake something special.