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Slow fermented sourdough batard or boule.
Made from a mixture of wheat varieties depending on the day, a portion of which is fresh-milled by Hello Bread. Fermented and developed over two days for maximum flavor and nutrition, and baked in a hot oven with steam for a crisp, blistered crust.
Hello Bread is the baking project of Walter Nichols based in Austin. Slow fermented sourdoughs are made from wild yeasts, hand mixed simply with stone-milled flour, salt, and water. The process spans two days, giving the wild microbes optimal time to start breaking down the complex grain cells.