Sourdough Tin Loaf

A naturally leavened, three-day slow-fermented sourdough baked in a tin for a softer crust and more uniform shape. Made with the same carefully balanced mix of thoughtfully sourced white and wholemeal flours from our friends at The Palmerston. Ingredients: T80 Wildfarmed flour, T65 Wildfarmed flour, Dark Rye Shipton Mill flour, water, salt