You can enter as many categories as you like, but there is a limit of five entries per category. See the criteria below for each category...
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.
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.
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.
A loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain only flour, salt and water.
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 such as nuts, seeds, vegetables and honey.
Entrants will need to supply TWO standard 800g white loaves, they may be floured and/or cut or left plain before baking.
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.