The starter is fed at nine in the morning and again at nine at night. It has been done since 2021, which makes the starter older than most of the brigade, and better behaved.
The dough rests cold for forty eight hours. Cold fermentation gives a loaf that tastes of more than yeast: wheat, milk, and a little acid at the end. Then it is baked hot with steam for the first eight minutes, dry for the rest.
We bake forty loaves a day. What is left at midnight goes into the crumble for tomorrow.
Atelier Sobhy, Amman
