Wholegrain sourdough
Calder Country
£6.50
900 gThe everyday loaf and the reason most people walk in. Stone-milled wheat with a fifth of wholegrain rye, fermented for eighteen hours and baked dark.
Baked Wed–Sun. On a Saturday it is usually gone by 12:30; a pre-order is held until we close.
- Flour
- Stone-milled wheat, 20% wholegrain rye, both milled on Calder Row
- Fermentation
- 18 hours, 14 of them cold
- Hydration
- 82%
- Weight
- 900 g
- Baked
- Wed–Sun
- Keeps
- 4–5 days in a paper bag, cut side down
Allergens
Contains: Wheat (gluten), Rye (gluten).
May contain traces of: sesame, seeds.
Trade: 6 × loaf for £26.40. Wholesale list
About the calder country
Calder Country is the loaf the bakehouse was built around. It is a plain country sourdough in the old sense: wheat we mill on Monday and Wednesday mornings, a fifth of wholegrain rye for depth, water, salt and a culture that has been fed twice a day since 2016.
The dough is mixed on the afternoon before, folded four times in its first two hours and then left alone in the cold room overnight. That long, cool rest is where the flavour comes from: mild, a little sweet, sour only at the finish. It goes into the deck oven at five and comes out a shade darker than most people expect. That dark crust is on purpose. It is where the loaf tastes of toasted grain rather than of flour.
Slice it thick for toast, thin for sandwiches. It keeps for the best part of a week in a paper bag, and the last two days are the best for toast.
“The Calder Country is the only bread in the house that is still good on day five. We have stopped buying sliced bread altogether.”
