THE COTSWOLD COMMODORE
Malted grain warmth, nutty bran depth, and a firm, composed finish with a quiet hint of rye.
Measured in his manner and exacting in his standards, The Cotswold Commodore is a loaf shaped by judgement rather than impulse. Raised on malted grain, sturdy bran, and a disciplined touch of rye, his character reflects the limestone hills and steady hands that define the Cotswolds — where nothing is hurried, and quality is assumed rather than declared.
His crust is firm, built to last; his crumb composed, dependable, and quietly complex. Malted warmth leads, followed by nutty depth and a restrained rye note that knows its place. There is a confidence here that comes not from flourish, but from balance — from knowing when to hold, and when to yield.
Calmly authoritative and entirely unshowy, The Cotswold Commodore is a loaf for those who value structure, integrity, and tradition well kept — and who understand that true leadership is felt long before it is spoken.
The Cotswold Commodore approaches the table with calm assurance and an expectation of order. Lightly toasted, his crust firms and deepens, revealing a composed crumb best met with cultured butter, salted just enough to honour the malt beneath. He does not rush, and nor should you.
At breakfast, he favours restraint. Thick slices sit comfortably alongside softly scrambled eggs, smoked trout, or a savoury curd, such as ricotta with roasted garlic, labneh with caramelised onion, or fresh curd with cracked coriander seed. Always subtle. Nothing aggressive.
By midday, he proves dependable beneath sharp cheeses, cold roast meats, or a disciplined sweep of mustard, flavours that respect his structure and depth. Come evening, he lends quiet authority to soups, broths, and slow-cooked dishes, holding firm without yielding his shape.
Among cheeses, he is measured and assured, well suited to aged cheddar, nutty alpine styles, or a restrained washed rind. To drink, he prefers companions of equal composure: a malty dark ale or a strong, unfussy cup of tea. Nothing showy. Nothing wasted. Everything in its place.
The Cotswold Commodore is best enjoyed fresh within 24–48 hours of his arrival — his crust proud, his crumb lively. To keep him in fine form, rest him cut-side down upon a board or wrap him in paper; never plastic, for it dulls both spirit and crust alike.
Should the days run on, he remains ever-dependable: warm him gently at 170°C for 6–8 minutes to revive his noble character. For longer keeping, slice before freezing — he thaws gracefully, ready to toast and serve as if newly baked.
Avoid refrigeration; it tempers his tang and lessens his charm.
Malt bread flour (WHEAT flour [calcium carbonate, iron, niacin (B3), thiamin (B1)], malted WHEAT flakes, malted BARLEY, dark RYE), water, sourdough starter (WHEAT flour [calcium carbonate, iron, niacin, thiamin], water), dark RYE flour (wholemeal RYE), sea salt (Anglesey), rice flour (white rice, brown rice).
Allergens in CAPITALS. Suitable for vegetarians & vegans.
Built on malt, bran, and quiet authority.
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Price range: £3.75 through £5.25