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

You guys are revolutionary!! I was a chef for 19 years and never have seen this sort of creativity!! Well done chefs!!

@vaclavhanusekv1717

7 ай бұрын

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!

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

Chefs are the most underrated environmentalists ever ! pleaseee this is sick 🔥🔥🔥❤

@laragu007

Жыл бұрын

if they keep away from animals you're right :)

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

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

Thank you for the inspiration. Will be booking a table based on this video

Loving the experimentation and the zero waste philosophy on this channel.

“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.

this looks amazing! such a cool idea

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.

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!

@FallowLondon

Жыл бұрын

We'd love to have you David!

Amazing Channel. Hope to get to England to this restaurant one day

@damageincorporatedmetal43v73

3 ай бұрын

Old shcool cooking, leaky pipes... 🤔

Really buetiful,dinner bread and wine

Gorgeous :) they turned out beautiful! Keep sharing please… I’m subscribed!! 😋

You are amazing

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?

that's awesome stuff. you mill all your grains?

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... 🤔

@damageincorporatedmetal43v73

3 ай бұрын

I've done this with canned Salmon...

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?

@jackash6

Жыл бұрын

Blitzing is simply using a blender!

@FallowLondon

Жыл бұрын

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.

@trissalopez7265

Жыл бұрын

Can’t wait for the recipe.

@damageincorporatedmetal43v73

3 ай бұрын

That's very funny, the food prossecor...

Finger in the ear and then into the flour? It's a no go. But nice bread.

Tried to make one at home, but unfortunately it turned into a puck once i removed it from the proofing basket 😭

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.

@damageincorporatedmetal43v73

3 ай бұрын

Glycol is used by cheaper Dog Food Manufacturers, & that's how my friend lost his dog's ! 🤔

Nothing going to waste @ least another thought on you ???

@damageincorporatedmetal43v73

3 ай бұрын

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 ?

@conkwonthechef9569

Жыл бұрын

Omg

@hadessonofcronus1826

Жыл бұрын

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!!

@dado5162

Жыл бұрын

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.

@nathanwind11

Ай бұрын

Huh?

just buy white bread holy shit

@Glee73

Жыл бұрын

you're missing out on life.