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.

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.

INTERNATIONAL
Open weight class that celebrates bread first conceived outside Britain. This includes but is not limited to focaccia, ciabatta, fougasse, soda bread or baguettes. However, the bakery who enters the product must be based in Britain. Entrants will need to supply TWO samples.

FLAVOURED SOURDOUGH
Entrants will need to supply TWO 800g bread products 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 including, but not limited, to cheese, herbs and spices, nuts, vegetables, and honey.

PLAIN SOURDOUGH
Entrants will need to supply TWO 800g bread products made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. The recipe and method should be enclosed with each entry.

SEEDED SOURDOUGH (New!)
Entrants will need to supply TWO 800g bread products 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 seeds, including but not limited to, chia, sesame, sunflower, and poppy seeds.

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.