How to Bake

Banana bread with walnuts

Apple Danish with sultanas

Clear plastic container
A 2-litre capacity, transparent container is perfect for raising a sourdough starter

I’ve given temperatures in Centigrade for a non-fan oven. To convert for a fan oven, simply drop the temperature by 20˚C.

Scotch scraper
This plastic-handled scraper with its rigid, stainless steel blade is a crucial baking tool.

The tins will need seasoning: rub with a bit of lard or margarine then put into your oven set at 200˚C for 15 minutes. Turn off the oven and leave the tins to cool inside. This preparation will not only stop your loaves from sticking, but also help to form a good crust on your bread. Never wash your tins: you can scrape them and rub them with a rag drizzled with olive oil, but that’s all.

take a look at the tray. If most of the water has evaporated, top it up with some more. I don’t bake all my bread with steam. If I want a rough, rustic, drier crust, I leave the oven dry.

when you turn the oven on, simply put a roasting tray on the bottom shelf to heat up. At the same time as you put your dough in to bake, pour enough hot water into the roasting tray from your kettle to two-thirds fill it. After 5–10 minutes – it’s important not to open the oven

If I want a loaf to have a crisp, light crust and a slight sheen, I create a steamy oven environment.

The best way to check whether your dough is ready for the oven is to gently press it and see if your fingers leave an indentation – the dough should spring back. This test is very good and with practice you’ll learn to know precisely when is the optimum time to put breads in the oven.