The rye for our dark loaf arrives on Monday in paper sacks from Lindenhof mill, thirty-eight kilometres away. Tomasz checks the grind between finger and thumb before it goes into the store room, because a coarser meal drinks more water and changes the whole day.
By Tuesday the sour is built and left for thirty hours. The dough is wet, almost a paste, and it is baked in tins so that it keeps its shape. We cut the first loaf on Wednesday and it is at its best from Thursday on, when the crumb has settled.