Product Description
This “old dough” or” sponge” method is how bakers always used to make our bread. 20% of the dough is kept back for the next day’s breadmaking to above all, improve the flavour – certainly the Rex Baker’s children’s think so! Bread-making this way also allows more of the flour to ferment over 24 hours so it can be easier to digest. Read more here. Also see our Bloomers, made with exactly the same dough.
Ingredients
Organic stoneground white flour
Fresh Yeast
Salt
Barley malt extract
Comments
“…And love the bread best of all”
“Your bread is scrumptious!”
“organic white sandwich loaf – absolutely Gorgeous! Yum!!”
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