What Makes Good Sourdough?

The choice of flour is crucial to the texture of good bread. At Moro we use Shipton Mill unbleached strong white bread flour that has a high gluten content. There is no denying our wood oven also has its advantages. Not only does it give off a fantastic latent heat, but the loaves are baked directly on the stone floor and flavoured ever so subtly by the reassuring smells of wood ash. So what is the point of us going on about bread if you need a wood oven? Because we have devised a recipe that encapsulates the qualities of Moro bread that you can bake successfully and simply at home, and because we want to encourage as many people as possible to have a go. Do not underestimate the sense of satisfaction and achievement gained when you produce a loaf you are proud of.