GAIL's Potato and Rosemary Sourdough Loaf, 650g

Product Information

Behind closed doors, final production tests are underway on what Gail’s Bakery – an artisan sourdough specialist – considers to be one its most exciting and game-changing new products in its 27-year history. Let the potatoes cool until you can handle them, then peel and puree in a blender (or mash them with a potato masher) until smooth and just a few large chunks remain. Let cool until called for during mixing. Bake the loaves at 450°F (232°C) for 20 minutes with steam, then remove the steaming pans from inside the oven. Then, bake for an additional 30-35 minutes or until done. Dump the dough onto the counter and slap and fold the dough (French fold) for about 3-4 minutes, just until the dough starts to show signs of a smooth surface. The dough should be fairly strong. 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.

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.Towards the end of its life, we recommend transforming the loaf into croutons, stuffing or even a croque monsieur. 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.”

Cover with a lid or plastic wrap and allow the dough to rise until doubled in a warm place.This is called bulk ferment.This crustruns the most striking gamut of colors from dark mahogany to light yellow. There's no doubt the extra sugars in the potato helped this crust color nicely in the oven. While it may look craggy and hard, it's actually quite soft and when toasted, it becomes super svelteand crunchy.

In a large mixing bowl, combine warm water, flour, sourdough starter, and salt with your hands, a wooden spoon, or dough whisk. Allow the dough to rest for 30 minutes for the water to hydrate the flour.This process is called autolyse, which allows all the flours to become hydrated. A heady but pleasant whiff of freshly baked bread wafts enticingly from the clutch of units on an industrial estate in north London. Potato and rosemary are a classic pairing but you could substitute the rosemary for another spice such as thyme (which is what I tried for my first few attempts seen below), or omit it entirely for a cleaner, more potato forward flavor. Speaking of rosemary, I find not all rosemary plants produce the samelevel of potency in their leaves. Some plants, like mine, are quite pungent and strong while others are simply not. Start with the recommended 1% rosemary and scale up/down to suit your taste after youtry thefirst bake. As with my previous polenta sourdough with rosemary, I like to keep the spice light so it doesn’t obscurethe other flavors throughout. I hope this sourdough bread with roasted potato and rosemary, with its deep, rich flavor and surprisingly light texture, helps you form new food-memory connections for you and whomever you share your loaves with. Perhaps now my Dad's desire for potato bread is satiated, at least until I develop my next recipe.This is really good but you should try to make sourdough potato bread sometime, it’s delicious.” I’ve probably heard my Dad utter a version of thatfifty times to date, usually just after eating a slice of my fresh sourdough bread. I should note that through my development of this recipe I provided my Dad with ample test loaves and gathered his input. My final version here scored the highest marks, even if I did receive a final comment indicating I should push the potato percentage higher one day… I hope we continue to grow up and learn. We have almost one million transactions a month now. That’s a level of responsibility I never thought I would have. I have a glimpse from talking to world class bakers on what the next 10 to 15 years in baking could look like and it’s exciting. There’s some smart people wanting to make better bread. Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours. The Next Day 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.

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: 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.

Questions & Answers

But this web might not be as invisible and hidden as it might first seem. We see evidence of the intermingled connections each time we sit down to eat: “this cake reminds me of that one you made 2 years ago when…,” or “this salad reminds me of that time we were traveling through Italy and stopped in at…” In fact, I’d go out on a limb and say just about every meal I eat with my family we talk about other meals eaten, or other dishes enjoyed in the past — and it's through that traversal of the food-memory web where we are instantly, and clearly, transported to a significant time and place in our otherwise blurred history. Turn the oven temperature down to 475, remove the lid, and bake an additional 25 minutes or until browned. Storage: I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking.