About the House
House of Doh is built around one simple idea: great bread takes time. Every loaf, pizza base, croissant, and bagel begins with a living sourdough culture, slow fermentation, and careful hands. This page walks guests through the process in clear steps, using simple visuals so anyone can “read” how their bread is made.
Our Living Starter
At the heart of House of Doh is a wild sourdough starter—flour and water naturally fermented with wild yeasts and friendly bacteria. Fed daily, it’s what gives every dough its gentle tang, open crumb, and easy digestibility.
Flour, Water, Salt, Time
We combine our starter with stone‑ground flour, water, and just enough salt to balance the flavor. The dough rests, allowing the flour to fully hydrate so gluten can develop without force.
Gentle Folds, Strong Dough
Instead of heavy kneading, we build strength with a series of gentle stretches and folds over time. This keeps the dough airy, giving you that open, glossy crumb and thin crackling crust.
Slow Fermentation, Deep Flavor
The dough rests for many hours - often overnight - so natural fermentation can do its work. This slow rise develops complex flavor, improves keeping quality, and makes each bite easier on the stomach.
Into the Oven
Just before baking, we score the dough to guide its rise, then bake it at high heat on stone or in steam. The result is a caramelised crust, a tender interior, and the signature House of Doh aroma.
From Our Oven to Your Table
Once cooled, the same sourdough dough becomes many things—loaves for your table, bases for our pizzas, buns, croissants, and gifts in our hampers. One process, three verticals: Bakery, Pizzeria, and Culture, all connected by our sourdough.