A naturally leavened sourdough from Smalltown Bakery in Sawston, made using long fermentation and traditional methods for depth of flavour and proper structure.

Slow-proved over 12–24 hours, this loaf develops a gentle tang balanced by natural wheat sweetness. The crust bakes dark and crisp, while the interior remains open, tender and full of character.

This is everyday bread done properly — substantial enough for sandwiches, yet equally good torn at the table with good butter or olive oil.

Expect:

• Gentle sourness with balanced grain flavour

• Crisp, blistered crust

• Open, irregular crumb

• Satisfying chew and structure

Perfect for:

• Morning toast

• Proper sandwiches

• Soup and stew

• Cheese and charcuterie boards

Best enjoyed within two days. Store in paper at room temperature. Refresh briefly in a hot oven to restore crust.