GAIL's Potato and Rosemary Sourdough Loaf, 650g

Product Information

I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking.

On Thursday the first 100 loaves of”waste bread” – baked in the early hours – will go on sale in 10 selected branches of Gail’s Bakery, before being rolled out across the rest of its 43-strong chain in London and the south-east. Roughly one-third of each baked 750g loaf consists of leftover bread and the chain calculates that the 100 loaves being baked daily will save approximately 10kg of bread being wasted per day. 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. Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours. The Next Day Cover each basket with plastic and then place it in the refrigerator at 38°F (3°C) for 13-14 hours. 8. Bake – Next Morning: Preheat oven at 6:00 a.m., Bake at 7:00 a.m.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.

A heady but pleasant whiff of freshly baked bread wafts enticingly from the clutch of units on an industrial estate in north London.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.

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. The mother of all breads. This is our signature loaf, made long, slow and lovingly from 15-year-old wild yeast starters. A little chewy, a little tangy, with a dark, burnished crust. We bake it in 500g and 2kg loaves. Also available at Waitrose and on Ocado. 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. He pauses, adding: “It’s a double-edged sword to have a pretty famous chairman, there’s a good and a bad side. But mostly it’s been good for us.” To avoid a not so pleasant crust from developing, cover the dough with a damp towel, beeswax wrap, a lid or plastic wrap.

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: Note that the baker’s percentages listed below are with respect to the final dough ingredients and do not take into account the levain. Weight