The Woodfrog bakers know that one of the most important ingredients in good bread is time. In our view, real bread cannot be hurried because, like grapes in wine-making, our dough needs plenty of time to mature and for natural sugars, nutrients and flavour to be unlocked. At the Woodfrog we ferment our sourdoughs for 28 hours, resulting in a thin caramelised crust and open moist crumb. Loaves are hand shaped with a high moisture content, a process that results in bubbly caramelised crusts, an