Bakery

Fresh bread is one of life's great pleasures. Both eating it and making it. A perfect blend of art and science. I love how a big bowl of porridge-like flour and water becomes fused, elastic and stretchy within hours. It's amazing the difference.

For the best results I long ferment my breads which means I add less yeast and I ferment them in the fridge which gives the flour time in the water to gather flavour and you get a much lighter chewier bread for it

It was back a few years ago for my birthday that my wife brought me a day class at my my favourite bakery in London - The Dusty Knuckle. They bake such amazing focaccia bread full of large bubbles with a chewy surface - Beautiful!