The **Copper Crust Sourdough** is the cornerstone of our micro-bakery, representing the perfect marriage of traditional wild-yeast fermentation and our “Workshop” dedication to craft. This loaf is defined by its dramatic, mahogany-colored exterior—a deep, caramelized “copper” hue achieved through a high-temperature bake in our stone hearth.
Each boule undergoes a 24-hour cold-fermentation process, allowing the natural enzymes to break down the grains, resulting in a bread that is not only rich in complex, tangy flavor but also easier to digest.
### **The Signature Characteristics**
* **The Crust**: Thick, blistered, and exceptionally crunchy, the crust offers a smoky sweetness that comes from the natural sugars in the grain caramelizing during the bake.
* **The Interior**: Beneath the rugged exterior lies a moist, “custardy” crumb with an open, airy structure that is perfect for holding butter, jams, or oils.
* **The Aroma**: Tearing into a fresh loaf releases a fragrant bouquet of toasted grain, mild acidity, and the earthy scent of our signature house flour blend.
### **Crafted Ingredients**
* **The Foundation**: Our proprietary **Heirloom Crumb Flour Blend**, which includes high-protein bread flour for strength and stone-ground rye for a rustic depth of flavor.
* **The Water**: Triple-filtered water to ensure the purity of the fermentation environment.
* **The Salt**: A precise measurement of sea salt to enhance the grain’s natural profile without overpowering the delicate sourdough tang.
* **The Heritage**: Every loaf is leavened with “The Heirloom Crumb,” our mature sourdough starter that has been nurtured daily in our workshop.
### **Serving Suggestions**
* **The Purist**: Slice thick, toast until the edges are golden, and slather with our **Herb Infused Butter**.
* **The Sweet & Savory**: Top a fresh slice with a layer of ricotta, a drizzle of our **Hot Honey**, and a pinch of the **”Crumb” Finishing Salt**.
* **The Workshop Lunch**: The sturdy structure of the Copper Crust makes it the ideal vessel for open-faced tartines or hearty sandwiches that require a bread that won’t give way under moisture.
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**Ordering Note:** Because we specialize in small-batch, artisanal production, our Copper Crust Sourdoughs are baked fresh daily according to our workshop hours: **8am – 2pm Monday through Friday**, and **9am – 1pm on Saturdays**.