Most of our breads are leavened naturally with a levain-starter – a starter that uses no commercial yeast –Breads made in this manner are crusty and chewy, and exhibit a remarkable longevity.
Our yeasted breads are made by a method known as natural starter fermentation, whereby a minuscule amount of yeast is used over a long fermentation period. Breads made by this technique tend to be somewhat sweeter than those raised by a levain, or sourdough culture.
It is, however, the amount of time and the way in which they are nurtured that give B.F.B breads their distinctive tastes and textures. We knead and shape all our loaves by hand and give the doughs all the time they need to develop their full flavor and characters.