Sub Rosa's country sourdough loaf is the Richmond bread standard. Naturally-leavened, formerly wood-fired (now electric), with stone-milled local grain in every batch.

Evrim and Evin Dogu opened Sub Rosa Bakery on North 25th Street in Church Hill in 2012, baking naturally-leavened country breads in a wood-fired oven. Multiple James Beard Outstanding Baker semifinalist nominations followed across 2017 to 2020. A fire in November 2024 closed the bakery for over a year; Sub Rosa reopened December 16, 2025 with an electric oven (the wood-fired oven did not survive) and a renewed commitment to stone-ground flour in every loaf.

Where to eat Naturally-leavened country bread in Richmond

3 editor picks for Naturally-leavened country bread in Richmond, ranked by editorial score. All Richmond signature dishes · Naturally-leavened country bread across every city.

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Make it at home

24 hrAdvanced

Ingredients

  • 500g strong bread flour (ideally stone-ground)
  • 100g whole wheat flour
  • 100g active sourdough starter
  • 400g cold water
  • 12g fine sea salt

Method

  1. Mix flours, starter and most of the water; rest 1 hour (autolyse). Add salt and remaining water, mix until smooth.
  2. Bulk ferment 4 to 5 hours at room temperature, with 4 sets of stretch-and-folds in the first 2 hours.
  3. Shape into a tight round, place in a floured banneton seam-up, refrigerate 12 to 18 hours.
  4. Heat oven and a Dutch oven to 250 C. Turn loaf onto parchment, score, bake covered 20 minutes, uncovered 25 to 30 more until deeply browned.

Editor tip. A long cold retard builds flavour and crust. The bake decides the crumb; bake darker than you think.