BESTSELLER
Country Miche
Whole wheat, rye blend. Open crumb. 24h cold retard.
03 / THE STORY
Mumbai needed a bakery that didn't rush.
The Dough Room started in a Bandra kitchen with a single jar of captured wild yeast from the Western Ghats and an obsession with bread that actually means something.
Five years later, our starter culture — named Meera — has leavened over 40,000 loaves. She lives in a temperature-controlled chamber. She gets fed twice a day. She's the real baker here.
"Every loaf is a 24-hour conversation between Meera and the dough." — Arjun Malhotra, Head Baker
0
years
of Meera
0
loaves
baked
24h
minimum ferment
0
commercial yeast