Description
The Loaf
A large, naturally leavened sourdough with a crisp, deeply coloured crust and soft crumb.
We use a blend of strong white and stoneground white flour, with a small proportion of wholewheat flour in our levain, bringing additional character and depth to the finished loaf.
Long fermentation
We make our sourdough with a naturally active levain rather than commercial yeast.
The high-hydration dough is developed gently, fermented slowly and given an extended cold proof before baking.
Each loaf is baked directly on the stone in our deck oven, with steam at the beginning of the bake to encourage expansion and develop the crust.
Ingredients
Strong white WHEAT flour, stoneground white WHEAT flour, wholewheat WHEAT flour, water and salt.
Allergens
Contains WHEAT (GLUTEN).
Produced in our micro-bakery where other allergens may be handled.
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