Description
Made using only stoneground white flour, it’s unfortified and free from artificial additives. Just flour, water, salt and time. Stone milling keeps more of the grain’s natural character intact, giving this loaf a gentle cream colour, a soft but wholesome crumb and a flavour that feels fuller and more rounded than your typical white.
Slow fermented for depth and digestibility, then hand shaped and baked until the crust crackles and caramelises beautifully.
It’s the kind of loaf that makes simple things taste special. Thick cut toast with good butter, sandwiches that actually satisfy, or torn straight from the board while it’s still just a little warm.
