A rustic French country loaf, made with a blend of 20% French flour, 70% British milled white flour, a little sourdough and rye flour 10%. The dough is very wet and requires a long fermentation of at least 24 hours. The result is a thick, flavoursome crust & a moist, open textured crumb, which keeps well for several days. The loaf is intentionally baked for a darker crust, resulting in a better overall flavour.
Ingredients: wheat flour, rye flour, water, salt, yeast.
Allergens: wheat gluten, rye gluten.