The process for preparing the dough begins with the development of the starter up to 36 hours before baking.  The next morning the final ingredients are added to the culture (starter) and mixed into the dough. Throughout the day the dough is stretched and folded with rests in between.  Next comes the weighing, pre-shaping and final shaping of each individual loaf. Once shaped the loaves are covered to prevent them from drying out, go onto racks and rolled into the retarder (cooling room) for the night to retard the growth and to slowly ferment the dough.  The retarding enhances the bread flavor.  Early the next morning each loaf is prepared for baking with slashes on the skin to allow for expansion in the oven.  Then the brick oven is loaded with 20 to 30 loaves at a time and baked between 575-650 degrees for 15-20 minutes.  Once cooled on the wire shelves, the loaves are bagged and delivered to you within a few hours.