the dough begins with flour and water mixed gently to start gluten development, then rested so it softens. yeast and more water are added slowly for steady fermentation, followed by salt and a stronger mix to build strength. 

for same-day bread, it is bulk-proofed for 3 hours with a fold halfway, doubling in size for an open, airy texture. for next-day bread, the dough rests briefly, then proofs slowly in the fridge — building deeper flavour and preventing over-rise. 

divided into 85g singles or 250g party sizes, the dough cold-proofs for 24–48 hours, then comes to room temperature before baking. the result: soft, stretchy flatbread with balanced flavour and perfect bite. 

flour, water, fresh yeast, salt 

wildfarmed is a uk company that grows wheat using regenerative farming methods designed to benefit the planet and improve soil health. it was founded by andy cato, a farmer and former dj, with the goal of fixing the food system. their wheat is cultivated without chemicals—no pesticides or herbicides—and promotes biodiversity. wildfarmed partners with farmers in the uk and france who adhere to strict environmental standards, producing flour used in high-quality bread, pastries, and pasta. regenerative farming supports healthier soil, reduces emissions, protects wildlife, and results in tastier food. 

wildfarmed is not the same as organic. organic is a legal certification that involves external auditing and labeling. wildfarmed follows its own regenerative standards and operates as a brand, not a certification.