Rustic Country Loaf
A 36-hour sourdough with a deep, blistered crust.
Baked TonightRustic Country Loaf
Stone-milled wheat and a little rye, a levain fed every evening and a thirty-six hour proof. Baked dark, so the crust crackles and the crumb stays open, glossy and a little sour.
- Weight900 g
- KeepsFour days in a paper bag
- Next BakeToday
Order by 4:00 pm for delivery tomorrow morning, or collect from any of our bakeries.
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Slice it thick for toast, keep it cut side down on the board, and warm it for five minutes on the third day.
- FlourStone-milled wheat, rye
- AlsoWater, sea salt, levain
- AllergensWheat, rye (gluten)
- Suitable ForVegans
Ina DorseyThe crust alone is worth the walk to Mill Lane.
Owen TateStill soft inside on day four. We buy two every Saturday.
Lena BrooksArrived warm at eight. The kids ate half before breakfast.
