Sourdough country loaf

This is the loaf we would keep if we had to give up everything else. Flour from a mill we can drive to, water, salt, and a sourdough starter we have fed every day since the bakery opened, nothing else gets in.

How it is made

• Natural sourdough only, no commercial yeast
• Stone-milled T80 flour from a regional mill
• 24 hours of slow, cold fermentation for flavour and digestibility
• Baked dark on the stone sole of the deck oven

Good to know

It keeps four to five days wrapped in its paper, cut side down. It freezes well in slices, straight into the toaster, no thawing. The crust crackles as it cools; that song is the proof it was baked properly.