A star baker has revealed how a freak ‘accident’ in the kitchen led him to create ‘Britain’s Best Loaf’.
Tom Martin’s delicious Deep Pan Rosemary and Garlic Focaccia was a showstopper when it beat over 180 others to win the coveted national title.
The winning bread - made with a sourdough base and fermented garlic oil - wowed the judges with its wide structure profile and open texture.
But the artisanal cook, who began as a baker in Tesco, said he only discovered his recipe after adding too much liquid to a mixture for a standard loaf.
Tom Martin’s delicious Deep Pan Rosemary and Garlic Focaccia was a showstopper when it beat over 180 others to win the coveted national title.
The winning bread - made with a sourdough base and fermented garlic oil - wowed the judges with its wide structure profile and open texture.
But the artisanal cook, who began as a baker in Tesco, said he only discovered his recipe after adding too much liquid to a mixture for a standard loaf.
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FunTranscript
00:00 So this is our garlic and rosemary beep-pump for catcher, which we entered into the international
00:06 category at the Brunsbessalo competition and we won the international category which got us
00:13 into the final for Brunsbessalo which we also won as well.
00:18 [Music]
00:37 It's always been the most popular product, it's our signature product to the bakery really,
00:42 so we're really proud that we've come back with the award.
00:46 [Music]
01:15 So we use our own confit garlic, extra virgin olive oil, it has a sprinkle of Malvern sea salt over the top,
01:21 fresh rosemary which then gets ducked into the middle of the loaf and then it's baked for around about an hour.
01:29 [Music]
01:35 (dramatic music)