Step 1: Feeding the Starter

Everything begins with our wild yeast starter — lovingly nurtured for years. We feed it daily with fresh flour and water to maintain its strength and health. This starter gives our sourdough its rise and flavor — no commercial yeast needed.

Step 2: Mixing the Dough

We combine high-quality Irish flour, pure water, sea salt, and the starter. There’s no rush — just careful mixing and resting to allow the dough to develop strength.

Step 3: Bulk Fermentation

This is where the magic happens. The dough rests and ferments for hours, developing its airy texture and deep flavor. We gently stretch and fold it during this phase to build the perfect crumb structure.

Step 4: Hand Shaping

Every loaf is shaped by hand on a wooden board. This gives our bread its rustic appearance and keeps the dough full of air.

Step 5: Cold Proofing

We rest the shaped loaves overnight in a cool environment. This slow, cold fermentation enhances flavor complexity and crust quality.

Step 6: Baking to Perfection

Our loaves go into a stone-deck oven, where steam and heat combine to form a crisp, golden crust with that signature sourdough crackle.

Step 7: Cooled & Ready to Serve

After cooling, the sourdough is ready for our shelves — or your table. No mass production. No compromise. Just real bread, made the way it should be.

The Novak’s Promise

At Novak’s, sourdough isn’t just a product — it’s our passion. With every bite, you’ll taste the time, care, and craftsmanship that go into each loaf.