A long fermentation sourdough boule made with white flour.
Ingredients: White flour, water and salt.
Allergens: Wheat(GLUTEN).
White Boule
£4.50
The flour we use is Churchill White, named after the Cotswold village from Matthews’ Cotswold Flour. The company is one of the last remaining family-owned and run specialist mills in the UK.
The rather grandly-monikered Marmaduke Matthews began trading seeds and corn from his barn back in the 1800’s!
The company is still run by the father and son team of Bertie and Paul Matthews who continue to use traditional and authentic milling methods from their bespoke building built in 1912.
The flour itself is a strong white bread flour that is extra strong in high protein quality; great for supporting the rise and structure of the bread.
Finely-milled from hard bread making wheats, it is especially good for home-bakers and can be used for making bread by hand or bread machine. Available to purchase from The Appledore Bakery in 1.5kg bags.
