Categories

You can enter as many categories as you like, but there is a limit of three entries per category.

GLUTEN FREE
DESCRIPTION: An open weight class. A bread of any variety, but must be made with gluten-free flour and gluten-free yeast. Entrants will need to supply TWO samples or EIGHT rolls.

 

INNOVATION
DESCRIPTION: An open weight class that can be made using any bread processing technique but applicants must provide written details of how the innovation has developed including processing and ingredient details. Entrants will need to supply TWO samples or EIGHT rolls.

 

TRADITIONAL SOURDOUGH
DESCRIPTION:Bread made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. The recipe and method should be enclosed with each entry.

 

SOURDOUGH
DESCRIPTION: Bread produced by the addition of cultivated yeast and/or the addition of a commercial sourdough product. Details of the method of production must be enclosed with each entry.

 

WHITE
DESCRIPTION: Entrants will need to supply TWO standard 800g white loaves, they may be floured and/or cut or left plain before baking.

 

WHOLEGRAIN
DESCRIPTION: Entrants will need to supply TWO 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats and can be a cob shape.

 

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