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 her sourdough culture to naturally leaven this bread, so there is no added yeast, fat or sugar in this recipe.
This bread won a gold award in the Taste of the West Food Awards in 2007.
Highly commended 2010 organic food Awards.