Bread · Ambient delivery
Sourdough Country Loaf
Sourdough Country Loaf
18-hour cold ferment
Our own starter, cold-fermented for 18 hours: a crackling crust and a moist, gently sour crumb. Best sliced, frozen and toasted.
Flavour notes
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- Delivery temperature
- Ambient · Store at room temperature; slice and freeze what you won't finish
- Best before
- 3 days at room temperature / 30 days frozen
- Key ingredients
- House sourdough starter, stone-ground wholemeal
- Serving tip
- Slice and freeze; reheat at 200°C for 5 minutes before eating
- Allergens
- Gluten
- Available stock
- 0 pieces
The Story
關於這款甜點
Our starter is five years old, and we feed it twice a day.
The dough blends stone-ground wholemeal flour with strong bread flour and ferments in the fridge for 18 hours, giving the yeast time to build flavour. It's scored just before baking, and baked until the crust crackles.
It keeps for three days at room temperature. If you can't finish it, slice and freeze it, then reheat straight from frozen in the oven: almost as good as fresh.
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