Sublime

Garlic & rosemary sourdough bundt focaccia A stunning centrepiece loaf that will fill the kitchen with a delightful aromatic smell.

The flours I use come from small, artisan mills such as Shipton Mill in Tetbury, Gloucestershire (which also imports specialist ciabatta and 00 flour from Italy) and Bacheldre Watermill in Wales.

This schedule is based around mixing your dough in the evening and baking in the morning, but you can adjust it to suit your lifestyle.

of passion, greed, an eagerness to please on an industrial scale and a great big heart.

buy most of mine from Shipton Mill in Tetbury, Gloucestershire, who offer an amazing range of flours from all over the world, for use in every style of baking.

Basic sourdough 50:50 tin loaf A versatile, open-textured golden tin loaf, this is an everyday, entry-level sourdough. By making this, you will become familiar with the rhythm of making sourdough. Get this one right and you have got the foundational skills for all other sourdough bakes.

the rhythm of the pastry: