How to Make Bread from Potato Trimmings
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- Опубліковано 31 лип 2024
- Giulia shows how she makes our stunning potato sourdough bread. We developed this delicious sourdough with the aim of utilizing all the parts of potatoes that usually go to waste. We use potato water (made by infusing dried potato skins in water) to make the bread then fill it with excess boulangère potatoes and coat it in potato skins.
VIDEO CHAPTERS
00:00 - Intro
00:39 - Mixing Flour and Potato Water
03:38 - Adding the Starter
04:39 - Why We Use Wildfarmed Flour
05:13 - Folding the Dough
06:57 - Adding the Potato
07:41 - Difficulties of Baking in a Restaurant
09:17 - Shaping and Proving the Dough
10:05 - Baking the Bread
11:35 - The Final Product
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Just love this as for me bread is the best reflection of a staple. Back in our history a serf lived on bread and beer. I was fortunate to have a bread master class from James Perry. As a result I do so many different breads. From flat breads to sour dough and some great Indian breads.
For me bread is the one component of any good sustaining meal in the west as rice is in the east!
Bloody hell your Master baker is worth her weight in Gold!
I cannot wait to try this next time I pop down to London
There was me thinking I was a clever boy infusing my dairy with the Potato Jackets for my mash. You guys are INSANE! Big love x
You guys are revolutionary!! I was a chef for 19 years and never have seen this sort of creativity!! Well done chefs!!
Their creativity is even more amazing if we consider they are doing everything with focus on sustainability... But I think I've heard somebody say "limits make an artist". Seems to be true.
Great chefs can make something delicious, world class chefs can make anything delicious. It is absolutely incredible you can do what you do, all within the confines of sustainability. Other restaurants have no excuses!
This bread is some of the nicest bread I've ever eaten in my life and I'd come back just for a big plate of it. Also the butter is properly salted and I love it
i work in a carehome and my residents will be enjoying this recipe this week ,thankyou so much for the detail , information and fantastic presentation guys
Chefs are the most underrated environmentalists ever ! pleaseee this is sick 🔥🔥🔥❤
if they keep away from animals you're right :)
Loving the experimentation and the zero waste philosophy on this channel.
Thank you for the inspiration. Will be booking a table based on this video
this looks amazing! such a cool idea
“Very happy dough” quote of the episode for me! 😊
This a fabulous video. Giula is lovely - really passionate and knows exactly what she is doing. I make bread too and admire her expert touch.
Interesting to see lamination as the pre-shape. Most of us would have incorporated the potato at the first fold and would not laminate at the end. The high hydration makes all this possible and frankly the end result looks good, bravo.
Really buetiful,dinner bread and wine
I don't give compliments often as I'm very perfection oriented but this is very refined work guys, I would even love to come try out your version! Hope I see more great works!
We'd love to have you David!
Gorgeous :) they turned out beautiful! Keep sharing please… I’m subscribed!! 😋
Amazing Channel. Hope to get to England to this restaurant one day
Old shcool cooking, leaky pipes... 🤔
You are amazing
that's awesome stuff. you mill all your grains?
I recently started watching Fallow vids, they are very interesting, mind opening and mouth watering indeed. One thing that I noticed on another vid of theirs is that when there is extra corn ribs that have been waiting for a while, for example, it goes in the bin directly. Now watching this video and seeing them saying we don't waste anything, feels a bit awkward. Which one is it guys?
Looks very nice! Is there perhaps a recipe? You mentioned that you "Blitz" the potatoes before making them into a powder; what does that mean?
Blitzing is simply using a blender!
Thanks for the comment Matthias! We put the potatoes in a food processor to make the fine powder we soak in the water. Check the video description as we'll add recipes and ingredients going forward.
Can’t wait for the recipe.
That's very funny, the food prossecor...
O.K. Fine; to make a Propper Fish Patte', start with a French Mireque. Then make sure the mixture is on the heavier side. In a hot cast Iron frying Pan brown on both side's... 🤔
I've done this with canned Salmon...
Finger in the ear and then into the flour? It's a no go. But nice bread.
Great idea! Just one comment but maybe I'm totally wrong. But as Potatoe skin has the most Solanine content generally, aren't you concerned to 'enrich' the bread with that glycoalkaloid poison? But I assume most of it will destabilize during baking.
Glycol is used by cheaper Dog Food Manufacturers, & that's how my friend lost his dog's ! 🤔
Tried to make one at home, but unfortunately it turned into a puck once i removed it from the proofing basket 😭
Nothing going to waste @ least another thought on you ???
We used to shred the potatoes, mush like you would make a Fish patty ... 000ps ???
Or you know, just buy bread
So she scratched her head and mixed the flour with the same bare hand and no one is concerned ?
Omg
Okay but let's be real, the bread is cooked ... any bacteria is killed
At 0:54 and 1:58 she scratched her nose and later her head with her bare hand! And she used that hand to mix it!! Why! 😢
I love this channel and their professionalism, but what was that!!
Dude stfu you have no clue what people are doing in bakery
1:57 is why I do not eat anywhere but my home. All due respect to this channel but maybe training for employees is needed.
Huh?
just buy white bread holy shit
you're missing out on life.