It is our flagship white bread. Made as a true sourdough, using our 25 year old sourdough starter (or levain.) The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours.

The dough is then ‘knocked back’ by the bakers, shaped and placed in couche clothes to prove again for another 8 hours.

The bread is then baked in our big stone decked ovens where the loaf will cook, developing both taste, texture and the lovely lustrous golden brown achieved on our breads.

Physical Appearance:

Ovoid with slightly pointed ends. One long off centre score running the length. Slightly open structure, with a white colour and a brown baked crust.

Taste:

Fresh baked taste with slightly sour note at the end.

Allergens:

Wheat 

Allergen Statement:

Manufactured in a factory that handles Nuts, Sesame, Milk, Eggs, Rye, Barley, Oats, Spelt, Soya, Mustard.