GAIL's Potato and Rosemary Sourdough Loaf, 650g

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Fresh rosemary– All you need is a little bit to really add so much delicious flavor. Can also substitute with dried rosemary. Tools you may need to make this recipe:

The group – which sells everything from potato and rosemary sourdough to brioche loaves – has brought restaurant-quality baking to the masses, and it has got no plans to slow down. Selling bread from a 30-year-old source is a potential food standards nightmare, and measures are in place to ensure a whole day’s batch can be pulled if anything goes wrong. “We had a big issue trying to explain to food safety how this culture has been alive for so long, but we didn’t want them to stop craft bakers making something that’s safe.” When the news came out there was some confusion over whether there was any overlap with us, but there never was even though Luke was involved in both,” says Molnar. “There was a lot of noise in the media about Patisserie Valerie potentially buying us in 2018, which was false. That was not a serious thing, but I think that’s why a lot of people got the association.”Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. The active starter should be able to pass the float test. Take a small dollop of starter and place it in room temperature water. If it floats it is ready to make flour. I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking.

I came to London and realised there wasn’t a great food scene. There were some good restaurants but certainly not much good bread,” he explains. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. After building the levain, preheat the oven to 425°F (218°C). Prepare a small baking sheet lined with parchment, wash the potatoes and using a fork to perform a few shallow pokes around the potato. But the project didn’t last. “It started and ended on a high,” says Molnar. “I admire people who successfully run restaurants over many years, it’s tough. The restaurant was an experiment but it wasn’t something I had the time or energy to focus on in the end, so it was better to focus on something we knew how to do.”

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My version of potato bread is a spin on an Italian bread laden with mashed/pureed potatoes. In taking cues from my approach to making gnocchi, I like to roast the potatoes instead of boiling them. I find this gives the potatoes a nice color and texture; plus, it helps dry the flesh out, preventing unwanted water absorption that could later be released into the dough. This almost paternal feeling is shared by many of the long-serving bakers. “Our head baker treats the doughs like his babies, when he’s on holiday he calls and asks how they’re doing.” The most accurate way to get the best loaves of bread each time is to measure your ingredients with a kitchen scale. The original idea was Bado’s, following a discussion with her flatmate about food waste and how edible bread could be re-used in a new product. In a large mixing bowl, combine warm water, flour, sourdough starter, and salt with your hands, a wooden spoon, or dough whisk.