All breads are made with sourdough and freshly milled flour, kneaded entirely by hand and baked in a traditional wood-fired oven. I’m not aiming for big holes in the crumb, as that requires high gluten flour and intensive machine kneading. Instead, I prefer to use a more natural flour lower in gluten and fold the dough gently by hand to give it strength, so the bread comes out more digestible, flavoursome and nutritious. You’ll taste the difference at the first bite.