From Wood-Fired Dreams to Artisan Reality
I’ve always believed that good bread takes time—and the best bread takes patience.
My journey began in a small countryside kitchen, where my grandmother baked crusty loaves in a wood-fired oven. I can still remember the earthy scent of rye flour, the crackle of a fresh crust, and the warmth that filled the room long before the bread was ready. Those moments weren’t just about food—they were about tradition, care, and the kind of slow craftsmanship you can’t rush.
Years later, while working long hours as a mechanical engineer, I found myself craving that sense of connection again. One winter evening, I pulled out a bag of flour and a jar of bubbling starter, determined to recreate the bread I remembered. That loaf was dense, uneven, and far from perfect—but it reminded me why baking matters.
Why I Specialize in Long Fermentation Sourdough
Long fermentation isn’t just a technique—it’s a philosophy.
By allowing dough to ferment for 24 hours or more, the natural enzymes and wild yeasts break down gluten, enhance digestibility, and develop deep, layered flavors. The crust becomes more caramelized, the crumb more open and moist, and the aroma unmistakable.
It’s also a practice of patience. In a world of instant gratification, waiting for a dough to transform slowly is almost meditative. Every loaf I bake tells a story—of time, temperature, and transformation.
Michael’s Favorite Rustic Sourdough Recipes
These are the recipes I return to again and again—loaves that fill the kitchen with the smell of toasted grain and warm earth:
- Classic Country Sourdough – A timeless balance of tang, chew, and crust.
- Whole Wheat Sourdough Boule – Nutty, hearty, and perfect for open-faced sandwiches.
- Seeded Long-Ferment Loaf – Packed with sunflower, sesame, and flax for extra crunch.
- Overnight Rye Sourdough – Earthy and rich, with a naturally dark crumb.
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A Bit More About Michael
📍 Location: Vermont, USA – surrounded by rolling hills, small farms, and endless inspiration.
⚙️ Background: Former mechanical engineer turned full-time sourdough artisan.
🕰️ Specialty: Long fermentation techniques, high hydration doughs, and rustic scoring patterns.
📸 Fun fact: I still bake at least once a month in a traditional wood-fired oven, just to keep my roots alive.
My Baking Philosophy
Bread should be simple—but never rushed. Every loaf I share is mixed, shaped, and baked by hand, without shortcuts. Whether you’re new to sourdough or have been baking for years, I believe there’s always more to learn. My goal is to pass on techniques that not only make better bread, but also slow life down, one bake at a time.
Let’s Stay Connected
- Follow me on Pinterest for rustic scoring inspiration.
- Join our Instagram community for behind-the-scenes shots of my bakes.
- Read my latest tips on Sourdough Cravings for perfecting your crust and crumb.