Country loaf · 750g · $9
A loaf for
the everyday table.
Wheat flour, water, salt and sourdough starter. A firm crust and an open crumb, baked for thick slices and generous tearing.
The bread
Give the dough its time.
The country loaf begins with a sourdough starter. Mixing brings the dough together, resting lets it develop, and shaping gives the loaf its final form before the bake.
We bake for a dark crust and a crumb that carries the flavour of the flour. The loaf is substantial enough for toast, sandwiches or a place beside a bowl of soup.
At home
Use the loaf across the day.
A fresh slice needs little more than butter. A thicker toasted slice is a good home for eggs or something left from lunch. Save the last piece for toast.
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