Potato & Onion Sourdough Loaf

I was asked to put this loaf back on the menu as it’s hugely popular. We first bake the potatoes and onions in stock and aromatics for 2 hours, and lay this on top of the loaves during final fermentation.

Packed full of flavour, and using our slowly fermented dough to give a slightly chewy, lactic taste.

We scale off at 400g