Name: The Stirchley Loaf
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Yield: Makes 1 large or 2 small loaves
Ingredients: 150g/5½oz/1 cup plus 1 tbsp white bread flour; 215g/7½oz/1 cup minus 2 tbsp water; 3g/¾ tsp fresh yeast; butter or oil, for greasing; 65g/2¼oz/½ cup grated potato; 10g/2 tsp fine/table salt; 150g/5½oz /scant ⅔ cup water; 280g/10oz/2 cups wholemeal/wholewheat bread flour; 130g/4½oz/1 cup minus 1 tbsp white bread flour

Preparation info

Makes
1
large loaves

Difficulty
Easy
Ready in
5 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

After attending “The Rise of Real Bread” conference in 2009, Tom resolved to quit his old job and match his profession to his surname. He created this loaf to celebrate helping to launch the Stirchley Community Market in 2010. Adding grated raw potato gives the bread a moister crumb, which together with the sponge and dough method prolongs its shelf life. Artificial-additive-addicted industrial loaf manufacturers take note!