Baguettes made with pre-ferment

This is a basic dough recipe in the Neapolitan style for making pizza or calzone in high temperature outdoor ovens. I have adjusted the ingredients so that rising takes place over a few hours, so you can make a snap decision based on the weather forecast for the day.

This is a slower ferment which improves the flavour and uses less yeast and is easier than sour dough. Sometimes called a “sponge” or “poolish” dough. I baked this for the first time at a wonderful baking course at Tuxford Windmill in Nottinghamshire several years ago and have recently started using it again as it enables my yeast stocks to last a bit longer.

Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.

These potato cakes are scrumptious and easy to make. They are a good way to use leftover potato. The ingredients are cold boiled potatoes (the floury kind), white and wholemeal wheat flour (half-half), plus olive oil, herbs, salt, pepper and other spices. The type of flour and seasonings can be varied according to taste and what you have in the cupboard.

Sekowa granules make a sourghdough style starter that does not need feeding and will last for a couple of months. Used with diastatic malt flour it makes a great soughdough style loaf.