This is Vicky's classic, a substantial, French-style sourdough from the Bordeaux region. It is a fantastic everyday bread, made mainly with white flour, with a hint of rye and wholewheat flours for a little more flavour, resulting in a light grey crumb and dark golden crust.
The crumb is holey and irregular, a sign that the loaf is moulded by hand, and not by a machine which would homogenise the texture. Vicky uses a sourdough culture to naturally leaven this bread, so there is no added yeast, fat or sugar in this recipe.
Great for: all the time.
This bread won a gold award in the Taste of the West Food Awards in 2007.
Highly commended 2010 Organic Food Awards.