Warning: Creating default object from empty value in /home/customer/www/paulrhodesbakery.co.uk/public_html/wp-content/themes/paul-rhodes/includes/options/ReduxCore/inc/class.redux_filesystem.php on line 29
Burnt Potato Sour - Paul Rhodes Bakery

Burnt Potato Sour

Our Burnt Potato Sour uses predominantly British flour, but gains some of its very distinctive flavour (and name!) from the addition of a little Italian wheat called Grano Arso, where the grain is actually charred in the field ahead of milling. The Natoora potatoes we use are roasted – not burnt – with a little rosemary and garlic to further bring out the taste, and then folded into the dough, which retains a beautiful, subtle smoky flavour. To further make this loaf stand out from the crowd we bake it in a long baguette-style shape.

British-grown wheat | Historical grain varieties | International wheat | Stone-ground flour | Naturally leavened

Enquire about this product < View the Mastercrafted range

Natoora

We are proud to have established a partnership with Natoora, a company on a mission to create a transparent and sustainable supply chain for fresh fruit and vegetables. Natoora carefully sources radically seasonal produce, which delivers bolder flavours, and works with and recognises the artistry of small-scale growers.

A number of flavour-packed Natoora products are used within the Mastercrafted range, including the potatoes and garlic in our Burnt Potato Sour and the sage in our Sage Emmer Focaccia.

Updating ..
Your cart is currently empty.