These breads are great for ripping, dipping, smearing and toasting. They’re structured enough for chefs to use as a platform for their own signature dishes. BRIDGET SAYS: A couple of chunks of lightly toasted sourdough, placed under a bird to roast, makes a delicious gamey sourdough crackling.
ITALIAN WHITE SOURDOUGH
We love a geologically deep crust and an open crumb. This Southern Italian classic is our bedrock white bread, the bread we work hard to bring home each day.
• Italian Tipo 00 and organic stoneground wheat flours • 500 year-old starter • 24-hour fermentation
WHOLEMEAL AND RYE SOURDOUGH
For chefs who live their art. The medium crust and less open crumb works especially well if you wish to make large, brutally good sandwiches. • Wheat and rye flours from Dorset and the Cotswolds, • A touch of malt and added wheat flakes • Rye sourdough starter • 24-hour fermentation
Conscience-clearing, sustainably produced loaves that make our organic farmers proud. These have a light crust, slightly nutty Flavour and a soft crumb. • 100% organic flour from stone mills in Oxford and Somerset • Sourdough rye starter • 24-hour fermentation