White sourdough
Row White
£5.80
800 gAn open, glossy crumb and a thin crackling crust. Our white sourdough, fermented for twenty hours so the flavour runs deeper than the flour suggests.
Baked Wed–Sun. On a Saturday it is usually gone by 13:00; a pre-order is held until we close.
- Flour
- Stone-milled white wheat, sifted in-house
- Fermentation
- 20 hours, 16 of them cold
- Hydration
- 78%
- Weight
- 800 g
- Baked
- Wed–Sun
- Keeps
- 3–4 days in a paper bag
Allergens
Contains: Wheat (gluten).
May contain traces of: rye, sesame, seeds.
Trade: 6 × loaf for £23.40. Wholesale list
About the row white
Row White is what we bake for people who say they do not like sourdough. It is sifted from our own stone-milled wheat, so it keeps a little of the bran’s colour and a lot of its flavour, but it eats softly and toasts pale gold.
The crumb is open and glossy because the dough is wet and the fermentation is long. The gloss is set starch: in the first minutes of the bake, steam in the deck gelatinises the walls of every bubble before the crust closes. That is also why the crust crackles as it cools on the rack.
It is the loaf most restaurants take from us on the wholesale list, and the one that goes first on a Wednesday.
“We switched our restaurant bread to Maltgarth two years ago. It lands at 7am, the invoice is monthly, and guests ask where it comes from.”
