We're merging our 50/50 into an improved recipe country loaf
A Better Everyday Loaf
At The Midnight Bakery we’re always refining our recipes to create bread that not only tastes better, but works better as an everyday loaf for our customers.
Over the past few months, many of you have been ordering both our Wholemeal and 50/50 sourdoughs. While both loaves had their own character, they were also very similar in flavour, texture, and purpose within the range.
After a lot of baking, testing, and customer feedback, we’ve decided to combine the two into a single loaf:
Country Sourdough
Our new Country Blend brings together the depth and character of wholemeal flour with the softer texture and lighter crumb that many customers preferred from the 50/50 loaf.
The result is a loaf that sits perfectly in the middle:
- More flavourful and hearty than white sourdough
- Softer and lighter than a traditional wholemeal loaf
- Ideal for everyday eating, toast, sandwiches, and alongside meals
Why We Made The Change
Better Texture
Using a balanced blend of wholemeal and white flour gives a more even rise and a softer crumb, while still retaining the flavour and character people love from wholemeal bread.
Simpler Range
As a small artisan bakery, we believe in doing a smaller number of products exceptionally well rather than offering multiple loaves that overlap too heavily.
Simplifying the range helps us focus on consistency, freshness, and quality in every bake.
Easier Ordering
Many customers were unsure whether to choose Wholemeal or 50/50. Our Country loaf removes that confusion and creates one clear “best of both worlds” loaf.
If You Previously Ordered Wholemeal
Our Country loaf is the loaf for you.
It keeps the flavour, depth, and satisfying texture of our previous Wholemeal loaf, while offering a slightly lighter and softer finish. Adding a small amount of lighter flour to wholemeal and slightly changing the fermentation time means a much lighter crumb and better rise.
If You Previously Ordered 50/50
You’ll feel right at home with our Country Sourdough.
The new recipe keeps the balanced flavour and everyday versatility that made the 50/50 such a popular choice. There is a higher wholemeal element with a small amount of lighter flour but with changes to the fermentation method you may not tell the difference.
Still Crafted The Same Way
What hasn’t changed is how we bake.
Every loaf is still:
- Naturally leavened
- Slowly fermented
- Hand-shaped
- Baked in small batches
Using high-quality flour and traditional sourdough methods.
Our Core Range
Hearth White Sourdough
Light, open, everyday sourdough
Country Sourdough⭐
The best balance of flavour and texture
Harvest Grain
Hearty, seeded, full of character
We’re incredibly grateful for all the support the bakery continues to receive across South Warwickshire, and we’re excited for you to try the new Country Loaf.