Sourdough with plenty of toasted walnuts tucked inside, giving you a soft, chewy crumb with a lovely nutty crunch. The walnuts add a subtle sweetness that works rather nicely with the natural tang of sourdough.
Made with flour, water, sourdough culture, salt and walnuts. Small batch, baked weekly.16-hour pre-ferment, and 24–48-hour cold proof for natural flavour development.
Best eaten warm and lightly toasted. Butter (strongly) encouraged. 🌰
Storage Information
We usually leave our loaves unsliced so you can slice them just before enjoying. It helps keep them fresh for longer.
Planning to freeze a loaf? It keeps for up to 3 months. Slice before freezing so you can take out just what you need.
