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This is 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. Once out of the packaging, you can use the bread straight away, but it will also benefit from a quick 10 minutes in a 180 degree fan oven (210C standard oven), which will crisp up the crust and refresh the bloom of the loaf inside. Store covered with a cloth in a bread bin for the best life of your loaf. As the loaf inevitably goes stale, it will still make great toast, or croutons.
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.
Fresh baked taste with slightly sour note at the end
Food Grade Compostable Cellulose Film
Manufactured in a factory that handles Nuts, Sesame, Milk, Eggs, Rye, Barley, Oats, Spelt, Soya, Mustard.