Britain’s Best Loaf 2014

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2014 Britain’s Best Loaf

Here are the details for the 2014 Competition. Details for the 2016 competition can be found here >>

Category Descriptions

All categories are free to enter and open to UK Bakers only.

Entries must be returned by Friday 3rd October 2014

Sourdough

An 800g bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. It can be any shape baked in a tin, on a tray or oven bottom.

Wholegrain

A 400g bread product made from any combination of grains such as barley, whole wheat, malted wheat, spelt or oats. It can be either a Cob shape or baked in a tin.

White

A standard 800g white loaf baked in a tin, it may be Floured and or cut or left plain before baking.

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.

Baguettes

A 400g traditional French baguette not to exceed 30ins in length can be baked on a fluted or flat tray or oven bottom. Must be cut before baking with no top dressing.