This page is a collection of helpful guides and recipes for making delicious bread at home. Whether you’re a beginner or a seasoned baker, you’ll find something here to help you perfect your skills and create bread that is both tasty and satisfying. From sourdough to whole wheat, we’ve got you covered with step-by-step instructions and expert tips. Explore our guides and recipes to find your new go-to bread recipe.

My sourdough recipe

• Feed your sourdough starter in the morning with a 1 to 1 ratio of flour and water, and place it in a warm place to double or triple in size.

• Mix the flour and water for the autolyse. Combine 350g of very strong bread flour, 50g of dark rye flour, and 320g of water in a large bowl. Mix the ingredients until the flour is hydrated and there are no dry bits.

• When the starter has doubled or tripled in size, add 150g of the starter to the autolyse mixture and mix well.

• Use the rubaud kneading technique to combine the ingredients. This technique involves using your fingers to scoop and fold the dough to create tension and strength.

• After 20 minutes of kneading, add 13g of salt to the dough and mix well.

• After another 30 minutes, do a strong bench fold. To do this, grab one end of the dough, lift it up and fold it over the middle of the dough. Repeat this process for all sides of the dough.

• After another 30 minutes, we will laminate the dough. To do this, stretch the dough out into a rectangle and fold it into thirds like a letter. Rotate the dough 90 degrees and repeat the process.

• After 45 minutes, perform a coil fold. To do this, grab one side of the dough and stretch it up and over to the other side. Repeat this process for all sides of the dough. We will repeat this step 3 times.

• Now we bulk ferment the dough for about 2 hours. Cover the bowl with a towel or shower cap and let it rest in a warm, draft-free place.

• After 2 hours, lightly flour a banneton and shape your dough into a boule. To do this, fold the dough into a round shape, tucking the edges under to create tension.

• Proof the shaped dough in the refrigerator overnight for at least 12 hours, or up to 16 hours for more flavour.

• Preheat your oven to the highest temperature it will go. If you have a Dutch oven, place it in the oven to preheat. If not, place a baking tray on the bottom of the oven and have another ready for your bread.

• Take the banneton out of the refrigerator and carefully remove the dough. Score the bread with a sharp knife or razor blade.

• Transfer the dough to the Dutch oven with the lid on or to the baking tray. If using a baking tray add boiling water to the bottom tray to create steam.

• Bake for 30 minutes with the lid on or with steam, and then another 10 minutes without the lid or steam.

• Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing and enjoying!