Description

24hr Sourdough Tinned Loaf (900g)

Same as my normal Sourdough Loaf only this time it’s been baked in a tin 🙂

Good things come to those who wait.

My process to make this sourdough loaf starts 24 hours before the bake (and that doesn’t include the starter or levain). It is all about folding and resting the day before it hits the oven with a final prove overnight in the fridge.

I use a natural yeast (my starter ‘Grogu’) which takes a lot longer to develop and makes the dough rise longer, as apposed to shop bough dried or fresh yeast which will develop a lot quicker and rise quicker.
The process of making the dough rise and develop slower makes the finished article a lot more easier for you to digest as the bread will be a lot more chewey getting the saliva going which will break down the carbs and proteins and leave you with a better gut.

Food Allergy Disclaimer
Gareth’s Bread is NOT an allergy-free kitchen. We cannot guarantee that our products are free from ingredients that may affect those with food allergies. At Gareth’s Bread I recognise the seriousness of food allergies and I recommend that you contact me before you place an order to inform me of any food allergies that you may have, I reserve the right to decline any orders for customers with serious food allergies, Gareth’s Bread will not assume any liability for adverse reactions to my products.
The following ingredients are used in my kitchen:
-Milk and other dairy products
– Eggs
– Nuts: Peanuts, pecans, walnuts, almonds, cashews, coconut, sesame seeds.
– Wheat and Gluten.