Traditional millstone 48 hours
Made from stone-ground flour and 100% natural sourdough, the Traditional Loaf is fermented for 48 hours. This long fermentation time results in an airy crumb, a golden crust and a rich, characterful flavour.
Our artisans leave the dough to rest for over 48 hours with natural sourdough. This slow fermentation process releases the aromas of the stone-ground flour and develops a unique texture that is both soft and slightly tangy.
Water, wheat flour, salt, yeast, wheat bran, wheat germ, rye flour, starch, wheat malt, malted wheat flour.
Allergens: wheat, rye, gluten
- Energy: 788 kJ / 188 kcal
- Fat: 1.0 g — of which saturates: 0.2 g
- Carbohydrates: 37.4 g — of which sugars: 1.2 g
- Protein: 6.1 g
- Fibre: 2.3 g
- Salt: 0.02 g
For best freshness, store this bread at room temperature in a paper bag or a tea towel, and consume it preferably within 48 hours.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
