FLAVOURED SOURDOUGH
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. The loaf must be made from flour, salt and water, plus additional ingredients including, but not limited, to cheese, herbs and spices, nuts, vegetables, and honey. The recipe and method should be enclosed with each entry.

GLUTEN FREE
An open weight class. Can be a bread of any variety but must be made with gluten-free flour and gluten-free yeast. The recipe and method should be enclosed with each entry.

INNOVATION
An open weight class that can be made using any bread processing technique. Innovation can include, but is not limited to, a new or unusual flavour, a novel use of ingredients, improved sustainability, mashups of techniques and formats, an unusual format, or a development which takes a loaf to a new occasion. The recipe and method, including details of how the loaf is innovative, should be enclosed with each entry.

INTERNATIONAL
Open weight class that celebrates bread first conceived outside of Britain. This includes but is not limited to focaccia, ciabatta, fougasse, soda bread or baguettes. However, the bakery which enters the product must be based in Britain. The recipe and method should be enclosed with each entry.

PLAIN SOURDOUGH
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus or the capture of wild yeasts through a starter dough. The loaf may only contain flour, water, and salt. The recipe and method should be enclosed with each entry.

SEEDED SOURDOUGH
Entrants will need to supply an 800g loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. The loaf may only contain flour, water, salt, and seeds, including but not limited to, chia, sesame, sunflower, and poppy seeds. The recipe and method should be enclosed with each entry.

WHITE
Entrants will need to supply a standard 800g yeast-raised white loaf, which may be floured and/or cut or left plain before baking. The recipe and method should be enclosed with each entry.

WHOLEGRAIN
Entrants will need to supply a 400g loaf of any shape made from any combination of grains such as barley, wholewheat, malted wheat, spelt, or oats. The recipe and method should be enclosed with each entry.