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Just flour (80% white, 15% wholewheat and 5% rye), salt and water.
These loaves are hydrated at 73% (although I vary this a bit depending on temperature and humidity) — this means that the volume of water is 73% of the total weight of flour. For a 740g loaf of bread that is 413g of flour and 297g of water. They ferment over 12 hours at about 23ºC and then a further 12-24 hours in the fridge at 5ºC.
Merton simple sourdough
Allergens: cereals that contain gluten. All Merton bread is made in close proximity to sesame seeds and almonds. Further details at mertonbakery.com/allergens.
