A SLICE OF PERFECTION
SOURDOUGH: Naturally fermenting mixture of flour and water, continuously cultured and replenished in a stainless steel tank for the past 55 years. SPELT: Ancient grain brought to Britain by Caesar to feed the Roman armies. Grown and milled locally to produce flour. SALT: Harvested from the sea near The Lizard, Cornwall, since the Iron Age. WATER: Severn Trent tap water (hard).
Bread mixture is kneaded, shaped and left to prove after a complex – and secret – double rising process. Then it’s baked on stone in a deck oven.
Available from www.hobbshousebakery.co.uk