The Margot
When I opened the bakery we tested several loaves in this style; fairly simple with a wholewheat starter, rye flour for structure and flavour, and enough water to make a daily loaf that could sit in a kitchen for a day or two or three; suitable for toast, sandwiches or with salad or soup for dinner. It’s the most popular loaf at the bakery and it’s the yardstick by which we measure how good all the products are.