Most bread you buy was made yesterday, or the day before, or somewhere far away. Ours was shaped at four in the morning and pulled from the oven by six.
We use three ingredients in our country loaf — flour, water, salt. The flour is milled in Petaluma. The water is filtered, the salt is flaky and Cornish. The dough rests for 48 hours in the cool room because that's how long it takes for the flavour to fully arrive.
There's no clever trick to it. Just patience, and an oven we know like a friend.
— Mara & Theo Marlowe