Categories

You can enter as many categories as you like, but there is a limit of three entries per category.
See below the criteria for each category:

 

 

GLUTEN FREE
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
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.

 

 

 

PLAIN SOURDOUGH
A loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain only flour, salt and water.

 

 

 

SOURDOUGH WITH OTHER INGREDIENTS
Made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain flour, salt and water, plus additional ingredients such as nuts, seeds, vegetables and honey.

 

 

 


WHITE

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

 

 

 

WHOLEGRAIN
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.