GAIL's Potato and Rosemary Sourdough Loaf, 650g

Product Information

Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours. The Next Day The most accurate way to get the best loaves of bread each time is to measure your ingredients with a kitchen scale.

am:Feed sourdough starter with flour and water. Depending on how active your sourdough starter is, it could take between 4-12 hours for it to be active enough to bake a loaf of bread. 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. Now 1,000 people work in the company’s north London HQ (‘the mothership’), which supplies all Gail’s bakeries, as well as the wholesale clients such as restaurants, airport lounges and boxes at Wembley stadium.

Reviews

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.

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 Arriving in the UK in the late 1990s, it was a struggle to find a good London sourdough that led him to finally quit the world of business and take up baking. With Johnson’s help Gail’s may have reached 60 cafes, but Molnar deliberately resisted the turbo-charged growth seen by other brands in the sector. “I actually slowed down when people were speeding up. I said the money had to go on food not rent. You were seeing incredible competition for prime spaces that would have meant I’d have had to cut corners.”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.” Baked fresh and never with any preservatives, we recommend storing GAIL’s sourdough in a cool, dry place. To keep the bread for longer, slice immediately and store in an airtight container in the freezer, taking out slices and toasting, as desired. 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.” 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. 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.

We caramelise whole cloves of garlic and fold the dough around them to create a richly perfumed loaf. Perhaps not the best choice for a first date, but otherwise a brilliant accompaniment to soups and stews - and an absolute winner when it comes to cheese on toast. 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.” Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.At 78-82°F (25-27°C) ambient temperature, bulk fermentation should go for about 3 hours. Perform a total of 2 sets of stretch and folds during bulk, spaced out by 30 minutes.

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. Cover with a lid or plastic wrap and allow the dough to rise until doubled in a warm place.This is called bulk ferment. 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.