Slow fermented over 24hrs for a better tasting, easier to digest loaf of bread.
We start by making a slow fermented a sponge, just as it was done in the rural bakehouses of the Victorian era. Then the next day we set to work and turn it into a dough before allowing it to bulk prove slowly, then it's knocked back, portioned and shaped before a final prove and baking. Made with malted brown flour to give a delicious flavour as well as texture.
ALLERGENS: GLUTEN
ORIGIN: British 🇬🇧
Suitable for vegetarians 🌱
Suitable for home freezing on day of delivery ❄️
Ing: Wheat flour(WHEAT flour, calcium, iron, niacin, thiamin), Water, Yeast, Rapeseed Oil, Salt.