Baguette tradition

SOURDOUGH bread has long been considered one of the best food options to support a healthy gut, thanks to its natural fermentation process. In fact, the best sourdough uses just water and flour for it

PREP: Set aside time for stretching and folding the dough, plus overnight proving COOK: 25 minutes MAKES: 6 portions INGREDIENTS For the focaccia dough: ■ 100g sourdough starter ■ 380ml warm water ■ 1

Christbrot is very similar to a stollen, but lighter in texture, and is best eaten freshly baked without needing time to mature. It isn’t hard to make Christbrot, but the method involves a triple rise

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

Here are some of the best authentic sourdough bakeries along our coastlines, offering exceptional artisan loaves in seaside settings

S imple cakes, perfect served with a cuppa