20–30 min

Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.

Ready when: Rough dough with all the flour wet and no dry patches.

About 5 min

Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.

Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.

about 5 h from the end of mixing

Give the dough 3 gentle rounds of folding during the first 1½ hours, starting about 10 minutes after mixing. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Keep it covered, let it relax between rounds, and leave it untouched for the final hour of this first rise.

Ready when: About 3 times its starting size.

A few minutes

Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.

Ready when: Two smooth, moderately firm rounds with no tears on the surface.

about 1¼ h at about 21°C; nearer 1 h if warmer

Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.

Ready when: Loaves have grown but still hold their shape; start checking at 1 h.

At least 45 min at 245°C

Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.

Ready when: The pots and oven are fully hot.

245°C throughout

Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake about 20 minutes more, starting to check the crust after 15 minutes.

Ready when: The crust is medium-dark brown or darker all around, and the top has split open.

At least 20 min

Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.

Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

20–30 min

Mix the flours with all the water listed in group A until every bit of flour is wet. Cover the bowl and let the mixture rest.

Ready when: Rough dough with all the flour wet and no dry patches.

About 5 min

Sprinkle the salt and yeast in group B over the dough, then wet your hand and fold the four outer edges over them. Pinch right through the dough with your thumb and forefinger 5–6 times, then fold it; keep alternating until the additions are evenly mixed in. Rest briefly, then fold for another 30 seconds.

Ready when: Salt and yeast are mixed evenly through the dough, which feels firmer.

about 5 h from the end of mixing

Give the dough 3–4 gentle rounds of folding during the first 2 hours. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Keep it covered, let it relax between rounds, and leave it untouched for the final hour of this first rise.

Ready when: About 3 times its starting size.

A few minutes

Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.

Ready when: Two smooth, moderately firm rounds with no tears on the surface.

12–14 h

Put each rising basket in a closed food bag and refrigerate overnight. Leave the loaves in the fridge until it is time to bake them; they do not need to warm up first.

Ready when: The loaves have grown in their baskets without overflowing; judge their size as well as the time.

At least 45 min at 245°C

Heat the heavy lidded pots on the oven’s middle rack. Leave both loaves in the fridge until each one is ready to go into the oven. If you have one pot, reheat it empty for 5 minutes before adding the second cold loaf.

Ready when: The pots and oven are fully hot.

245°C throughout

Turn the loaf out onto a lightly floured counter, then use oven mitts to carefully lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–25 minutes more, starting to check the crust after 15 minutes.

Ready when: The crust is medium-dark brown or darker all around, and the top has split open.

At least 20 min

Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.

Ready when: The inside is beginning to firm up, with room for steam to escape on all sides.

12–14 h at 18–21°C

Make the biga, a firm dough that rises before the main mix: take about 44.4 mL from the measured group P water to wet the group P yeast in a cup, wait a few minutes and stir. Add this to the group P flour, rinse the cup with a little more of the measured group P water, then add all the remaining group P water. Pinch through the dough with your thumb and forefinger and alternate with folds until mixed, then cover at 18–21°C.

Ready when: About three times bigger, slightly rounded on top and dotted with bubbles, with a fermented smell.

A few minutes

Mix the group D flour, salt and yeast, add the group D water and mix briefly. Add all the prepared biga, the firm dough made in the first step. With a wet hand, alternate 5–6 pinches through the dough using your thumb and forefinger with folds until the old and new dough are evenly combined.

Ready when: Evenly mixed dough with no lumps of the prepared overnight mixture.

3–4 h from end of final mix

Give the dough 3–4 gentle rounds of folding during the first 1½ hours of its first rise. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Let it relax between folding rounds, and keep it covered between rounds and for the rest of the rise.

Ready when: About 3 times its starting size.

A few minutes

Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.

Ready when: Two moderately firm rounds with no tears on the surface.

About 1 h; preheat promptly

Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.

Ready when: The loaf has grown and feels airy; a finger dent slowly rises partway back.

At least 45 min at 245°C

Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.

Ready when: The pots and oven are fully hot.

245°C throughout

Turn the loaf out onto a lightly floured counter, then use oven mitts to lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake 20–25 minutes more, checking from 15 minutes after removing it.

Ready when: The crust is medium-dark brown or darker all around.

At least 20 min

Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.

Ready when: The inside is beginning to firm up while air can reach the crust.

12–14 h at 18–21°C

Make the poolish, a flour-and-water mixture that rises before the main dough: mix the flour and yeast listed in group P, then stir in all the group P water. Cover and leave at 18–21°C.

Ready when: Bubbly and roughly three times bigger, with bubbles popping at the surface every few seconds.

A few minutes

Mix the flour, salt, yeast, wheat germ and dough bran listed in group D. Pour the group D water around the prepared poolish to loosen it, then add all this mixture to the group D dry ingredients. With a wet hand, alternate 5–6 pinches through the dough using your thumb and forefinger with folds until evenly mixed; there is no separate flour-and-water rest.

Ready when: Evenly mixed dough with no lumps of the prepared overnight mixture.

2–3 h from end of final mix

Fold the dough twice during the first hour of its first rise. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Let it relax between folding rounds, and keep it covered between rounds and for the rest of the rise.

Ready when: About 2½ times its starting size.

A few minutes

Gently tip the dough onto a lightly floured counter without tearing it and divide it equally. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a moderately firm ball. For a bran coating, prepare the baskets and dampen the folded sides as described in the next step before putting the loaves in; otherwise place them folded-side DOWN in well-floured baskets, flour their tops and cover.

Ready when: Two moderately firm rounds with no tears on the surface.

During shaping

Before putting the shaped loaves in their baskets, dust each empty basket with flour and scatter 10 g extra bran inside. Lightly dampen the folded side of each loaf, then set that side DOWN on the bran. Lightly flour the tops and cover.

Ready when: A light, even bran coating, without loose piles.

About 1 h; preheat promptly

Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.

Ready when: The loaf has grown and feels airy; a finger dent slowly rises partway back.

At least 45 min at 245°C

Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.

Ready when: The pots and oven are fully hot.

245°C throughout

Turn the loaf out onto a lightly floured counter, then use oven mitts to lower it folded-side UP into the hot pot without touching the sides. Leave the top uncut—the fold will open as it bakes—and bake with the lid on for 30 minutes. Remove the lid and bake about 20 minutes more, checking from 15 minutes after removing it.

Ready when: The crust is medium-dark brown or darker all around; the bran may be very dark.

At least 20 min

Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.

Ready when: The inside is beginning to firm up while air can reach the crust.

20–30 minutes

Mix the flours and water until every bit of flour is wet. Cover and let the mixture rest.

Ready when: Rough dough with all the flour evenly wet.

3–6 minutes

Add the remaining group B ingredients to the rested dough, then wet your hand and fold the outer edges over them. Pinch through the dough with your thumb and forefinger 5–6 times, alternating with folds until evenly mixed, about 3–6 minutes. Rest briefly, fold again and aim for a dough temperature of 25–26°C.

Ready when: Salt and yeast are evenly mixed through the dough.

2–3 folding rounds in first 1½ h; first rise 12–14 h

Wet your hand, lift one edge of the dough just until it resists, then fold it across; work around 4–5 sides and turn the dough folded-side down. Keep it covered and let it relax between rounds of folding. Avoid tearing the dough, and leave it untouched for the last hour of this first rise.

Ready when: About 2½–3× its starting size.

After the first rise

Gently tip the dough onto a lightly floured counter and divide it equally. Fold each piece’s edges into the middle, turn the folded side down onto a patch without flour, then cup and gently pull it toward you while turning until the surface is firm without tearing. Put the rounds folded-side DOWN in floured rising baskets and cover, keeping as much air in the dough as possible.

Ready when: Two moderately firm rounds that still contain air bubbles.

About 1¼ hours

Let the covered loaves rise at about 21°C. Gently press a loaf with a floured fingertip to make a small dent.

Ready when: The finger dent slowly rises partway back.

At least 45 minutes while the shaped loaves rise

Put the heavy lidded pots on the middle rack and heat them with the oven at 245°C.

Ready when: The pots are fully hot.

30 min covered + 20–30 min uncovered

Turn the loaves out and carefully put them folded-side UP into the hot pots. Bake with the lids on for 30 minutes, then remove the lids to finish baking.

Ready when: A dark brown crust; check after 15 min without the lid.

At least 20 minutes; longer preferred

Take the loaves out of the pots and let them cool on a rack before slicing.

Ready when: The inside is firming up as extra steam escapes.

30 sec

Use a stand mixer with its flat paddle on low speed to combine the dough ingredients for 30 seconds; the dough will be sticky.

Ready when: Sticky

90–120 min + chill

Put the dough in a bowl coated with oil spray, cover and leave at 24°C until doubled. Refrigerate it for at least 2 hours, or preferably overnight.

Ready when: Doubled

Flour the counter and press the dough into a piece about 2.5 cm thick. Fold its four sides into the middle, then shape it into a round loaf with a smooth, tightened outside.

Ready when: Smooth boule

60–90 min

Line a bowl with a towel and flour it. Put the dough in with its joined edges facing upward, cover and leave at 24°C until puffy.

Ready when: Puffy

30 min

During the last 30 minutes of the dough’s rise, heat the lidded Dutch oven at 260°C.

45–55 min

Turn the loaf onto baking paper dusted with semolina, then cut a slash in the top. Carefully move it into the hot pot, lower the oven to 220°C and bake covered for 25 minutes. Remove the lid and bake for 20–30 minutes more.

Ready when: Centre 93°C

Take the bread out of the pot straight away and leave it on a rack until completely cool.

23–25 min

Combine both flours with the water until all the flour is damp. Cover and leave for 20 minutes to let the bran absorb moisture.

Ready when: The mixture is evenly hydrated with no dry pockets; it becomes less rough during the rest.

10–14 min

Add the salt, yeast and soft butter to the rested mixture. Work them in thoroughly, then knead for 8–12 minutes by hand or with a dough hook.

Ready when: The dough feels soft and elastic, with bran flecks throughout. If it is stiff, work in a teaspoon of water at a time.

60–90 min

Coat a bowl lightly with some of the handling oil, keeping the rest for the tin. Add the dough, cover and leave at about 24–26°C for 60–90 minutes.

Ready when: The dough is aerated and roughly doubled; allow longer in a cool kitchen.

5–8 min

Grease a 23×13×8 cm loaf tin with the remaining handling oil. Lightly dust the worktop. Press the dough gently to release large bubbles, pat it into a rectangle and roll into a firm log about 21 cm long. Pinch the seam closed and place it underneath in the tin.

Ready when: The log sits evenly in the tin with no large trapped air pockets.

45–75 min

Cover loosely and leave at about 24–26°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.

Ready when: The loaf is rounded and expanded, with its centre near or just above the rim. A light fingertip dent recovers slowly.

40–50 min

Make one shallow lengthways cut along the top with a sharp blade. Bake for 40–45 minutes. Turn out carefully and check the sides and base; if they still feel soft or pale, return the loaf directly to the rack for another 5 minutes.

Ready when: The crust is golden-brown, the sides are firm and the centre reads about 95°C. The base sounds hollow when tapped.

90 min

Remove the loaf from its tin and cool on a rack for at least 90 minutes before slicing.

Ready when: The inside is no longer steaming and slices hold together without a gummy band.

22–25 min

Mix both dough flours with the 375 g water, salt and yeast until no dry flour remains. Cover and rest for 20 minutes.

Ready when: The flour has hydrated and the rough dough feels softer.

12–15 min

Knead the softened dough butter into the dough, then continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed. Fold in the 120 g interior sunflower seeds until evenly distributed.

Ready when: The dough is elastic and slightly sticky, with seeds spread throughout.

60–90 min

Cover the bowl and leave at 22–24°C for 60–90 minutes.

Ready when: The dough is airy and roughly doubled in volume.

8–12 min

Butter a 23×13×8 cm loaf tin and line the base with baking paper. Use the shaping flour sparingly. Press the dough gently into a rectangle, roll it into a log about 23 cm long and seal the seam. Put it seam-side down in the tin.

Ready when: The dough fills the base evenly and the surface is smooth.

47–78 min

Brush the top lightly with the separate water and spread the 30 g topping seeds over it, pressing them gently into the surface. Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.

Ready when: The dough has risen close to the tin rim and a gentle fingertip dent returns slowly. The seed coating remains attached.

45–55 min

Bake on the middle rack for 45–55 minutes. If the seed crust darkens early, cover loosely with foil. Probe the centre of the bread before removing it.

Ready when: The bread reaches about 95°C and its sides and base are firm. The seeds are golden rather than black.

120 min

Leave in the tin for 10 minutes, then turn out onto a rack. Cool for another 110 minutes before slicing or wrapping.

Ready when: The crumb is fully cool and cuts cleanly without compressing.

22–25 min

Mix both dough flours with the water, salt and yeast until no dry flour remains. Cover and leave for 20 minutes.

Ready when: The rough dough softens as the wholemeal flour hydrates.

10–13 min

Knead in the softened butter and walnut oil. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.

Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.

60–90 min

Cover the bowl and leave at 22–24°C for 60–90 minutes.

Ready when: The dough is aerated and roughly doubled in volume.

3–5 min

Gently press the dough into a thick rectangle. Scatter over the walnuts, fold the dough around them and knead gently for 2–3 minutes to distribute them.

Ready when: The additions are spread through the dough without large unmixed pockets.

8–12 min

Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Bring the dough edges underneath to make one round loaf about 18 cm across. Put it seam-side down on the tray and dust the top lightly.

Ready when: The round holds its shape and has a smooth, tensioned surface.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 210°C conventional during the final 20 minutes.

Ready when: The dough is puffy and a light fingertip dent fills slowly.

40–50 min

Use a sharp knife to cut a cross about 5 mm deep in the top. Bake for 40–50 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut.

Ready when: The bread reaches about 95°C and its base is firm and browned.

120 min

Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.

Ready when: The centre is cool and the crumb holds together around the additions.

22–25 min

Mix both dough flours with the water, salt and yeast until no dry flour remains. Cover and leave for 20 minutes.

Ready when: The rough dough softens as the wholemeal flour hydrates.

10–13 min

Knead in the softened butter. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.

Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.

60–90 min

Cover the bowl and leave at 22–24°C for 60–90 minutes.

Ready when: The dough is aerated and roughly doubled in volume.

3–5 min

Gently press the dough into a thick rectangle. Scatter over the walnuts and sultanas, fold the dough around them and knead gently for 2–3 minutes to distribute them.

Ready when: The additions are spread through the dough without large unmixed pockets.

8–12 min

Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form the dough into a ball, press it gently into a thick round and make a hole through the middle. Enlarge the hole gradually to about 12 cm, forming an even ring roughly 23 cm across. Place it on the tray and dust lightly.

Ready when: The ring has an even thickness and a generous open centre.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.

Ready when: The dough is puffy and a light fingertip dent fills slowly; the centre remains open.

35–45 min

Bake for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut or fruit piece.

Ready when: The bread reaches about 95°C and its base is firm and browned.

120 min

Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.

Ready when: The centre is cool and the crumb holds together around the additions.

22–25 min

Mix both dough flours with the water, salt and yeast until evenly moistened. Cover and leave for 20 minutes.

Ready when: No dry flour remains and the wholemeal dough begins to soften.

10–13 min

Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.

Ready when: The dough becomes smooth and stretches before tearing.

60–90 min

Cover the bowl and leave at 22–24°C for 60–90 minutes.

Ready when: The dough looks aerated and has roughly doubled in volume.

4–6 min

Press the dough gently into a thick rectangle. Scatter the cold Stilton and walnuts over it. Fold the edges over the additions and knead gently for 2–3 minutes.

Ready when: The additions are distributed throughout the dough, with some cheese pieces still distinct.

8–12 min

Line a 30×40 cm baking tray with baking paper. Use the shaping flour sparingly. Divide the dough into three equal pieces, about 381 g each, and roll each into a 35 cm rope. Place the ropes beside one another and pinch their far ends together. Move the right rope over the middle, then the left rope over the new middle; repeat to form a loose braid. Pinch the near ends together and tuck both ends underneath. Move the braid to the tray.

Ready when: The braid is even and roughly 25–28 cm long, with room between the strands for expansion.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.

Ready when: The dough is puffy and a light fingertip dent recovers slowly.

35–45 min

Bake the braid for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding cheese and nuts.

Ready when: The bread centre reaches about 95°C and the base is firm and browned.

90 min

Move the braid to a rack and cool for at least 90 minutes. Slice only when the centre is cool.

Ready when: The crumb holds together around the additions.

22–25 min

Mix both dough flours with the water, salt and yeast and treacle until evenly moistened. Cover and leave for 20 minutes.

Ready when: No dry flour remains and the wholemeal dough begins to soften.

10–13 min

Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.

Ready when: The dough becomes smooth and stretches before tearing.

60–90 min

Cover the bowl and leave at 22–24°C for 60–90 minutes.

Ready when: The dough looks aerated and has roughly doubled in volume.

4–6 min

Press the dough gently into a thick rectangle. Scatter the chopped figs and dates over it. Fold the edges over the additions and knead gently for 2–3 minutes.

Ready when: The additions are distributed throughout the dough, without a dense fruit pocket.

8–12 min

Grease two 20×10×7 cm loaf tins with the separate butter. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 544 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Place seam-side down in the tins.

Ready when: Both tins contain one evenly shaped log.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.

Ready when: The dough is puffy and a light fingertip dent recovers slowly.

30–40 min

Bake both tins together for 30–40 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding fruit.

Ready when: The bread centre reaches about 95°C and the base is firm and browned.

90 min

Leave the loaves in their tins for 10 minutes, then turn out onto a rack for at least 80 minutes more. Slice only when the centre is cool.

Ready when: The crumb holds together around the additions.

25–35 min

Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20–30 minutes.

Ready when: The bran is moistened and the rough dough softens.

12–15 min

Add the oil, salt and instant yeast. Mix thoroughly, then knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes. Scrape rather than adding extra flour.

Ready when: The dough becomes cohesive and elastic, although bran keeps its surface slightly textured.

90–120 min

Cover the bowl and leave at 22–24°C for 90–120 minutes.

Ready when: The dough is aerated and has grown to roughly twice its original volume.

8–10 min

Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gently pat the dough into a rectangle, fold the long edges toward the middle and pinch the seam. Roll into an even oblong about 30 cm long, 12 cm wide and 4–5 cm high. Place seam-side down on the tray.

Ready when: The loaf has an even rounded top and no tight torn surface.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional. Wash, dry and chop the basil. Slice the cold Brie and keep it refrigerated until the next step.

Ready when: The bread is puffy and a light fingertip dent returns slowly; the cheese stays cold.

5–8 min

Using a sharp blade, cut two parallel lengthwise slots in the top, each about 20–24 cm long and 1 cm deep, leaving the ends intact. Gently ease the slots open. Divide the basil between them, then tuck in all the Brie in overlapping narrow slices, with most basil under the cheese. Do not cut through the loaf. Bake immediately.

Ready when: Both slots carry an even cheese layer; the loaf is supported and no loose mound of herbs sits above it.

45–55 min

Bake on the middle rack at 200°C conventional for 45–55 minutes. If the cheese or herbs colour early, cover loosely with foil and continue. Check the base and probe the thickest bread area from the side, away from melted cheese.

Ready when: The base is browned and firm, the bread centre reaches about 95°C and there is no raw dough beneath the topping.

90 min

Move the loaf carefully to a rack and cool for at least 90 minutes before slicing.

Ready when: The bread crumb is set and the cheese is firm enough to cut without flowing.

22–25 min

Mix the wholemeal flour and all the water until no dry flour remains. Cover and leave for 20 minutes.

Ready when: The bran is moistened and the rough dough softens.

10–13 min

Work in the salt, instant yeast and softened butter. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.

Ready when: The dough is cohesive and stretches before tearing, although the bran keeps it textured.

90–120 min

Cover and leave at 22–24°C for 90–120 minutes. During this time, chop the pecans, dates and prunes and check the fruit for stone fragments.

Ready when: The dough is aerated and roughly doubled; the additions are ready separately.

8–10 min

Gently spread the risen dough into a thick rectangle. Scatter all the fruit and pecans over it, fold the edges inward and work with a scraper until evenly distributed.

Ready when: No dense pocket of fruit remains and the dough holds together.

15–20 min

Butter two 20×10×7 cm loaf tins. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 628 g each. Pat each into a short rectangle, roll into a log and pinch the seam closed. Put seam-side down in the tins.

Ready when: Each tin contains one even log with room to rise.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.

Ready when: Both loaves are puffy and a light fingertip dent returns slowly.

35–45 min

Use a sharp blade to cut a shallow zigzag about 5 mm deep along each top. Bake both tins together for 35–45 minutes. Cover loosely with foil if the fruit colours early. Probe the thickest bread in each loaf, avoiding a fruit piece.

Ready when: The bread centres reach about 95°C and the bases are firm and browned.

120 min

Leave in the tins for 10 minutes, then turn out onto a rack and cool for at least 110 minutes more before slicing.

Ready when: The centres are cool and the crumb cuts cleanly around the fruit.

10–15 min

Mash the weighed banana until no large lumps remain. Mix the 60 g dough oats with the 20 g dough sultanas. Separately mix the 30 g coating oats and 10 g coating sultanas; keep that smaller bowl aside.

Ready when: Both simple muesli mixtures are measured separately; banana flesh is evenly mashed.

25–35 min

Mix the wholemeal flour, water, mashed banana and all the 80 g dough-muesli mix. Cover and leave for 20–30 minutes.

Ready when: The bran and oats are moistened; no dry flour remains.

12–15 min

Add the salt and instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed, working in the soft butter in small pieces. Continue for 8–10 minutes until cohesive. Use a scraper; do not add more muesli to dry the dough.

Ready when: The dough stretches before tearing but remains slightly tacky and textured from the bran and oats.

90–120 min

Cover and leave at 22–24°C for 90–120 minutes.

Ready when: The dough is aerated and has grown to roughly twice its starting volume.

10–15 min

Butter two 20×10×7 cm loaf tins with 5 g tin butter each. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 554 g each. Gently pat each into a rectangle, roll into a short log and place seam-side down in a tin.

Ready when: Two even logs sit within the tins without torn seams.

50–95 min

Brush each top with 5 g coating water. Divide the 40 g coating mixture evenly over the two tops and press lightly to attach. Cover loosely and leave at 22–24°C for 45–90 minutes. During the final 20 minutes, heat the oven to 180°C conventional.

Ready when: The loaves are puffy and a light fingertip dent returns slowly; the coating adheres.

45–55 min

Set both tins side by side on the middle rack, leaving space between them. Bake for 45–55 minutes, turning their positions after 25 minutes. Shield the tops loosely with foil if the sultanas colour early. Probe each thick bread centre.

Ready when: The bread reaches about 95°C and has a firm base, with no sticky raw dough.

120 min

Leave in the tins for 10 minutes, then turn out onto racks for at least 110 minutes more. Slice only when the centre is cool.

Ready when: The moist crumb holds together without smearing.

245 min

Mix the two preferment flours, 150 g preferment water and 0.6 g instant yeast into a firm dough. Cover and leave at 22–24°C for 4 hours.

Ready when: The preferment has expanded and shows small bubbles when pulled apart; it is not collapsed.

25–30 min

During the final 30 minutes of the preferment rest, crush the saffron lightly. Take 30 g from the measured 175 g final-dough water, heat that small portion until hot, and pour it over the threads in a heatproof cup. Cover for 20–30 minutes, then let it cool below 30°C. Keep the remaining 145 g water separate.

Ready when: The infusion is coloured and cool enough for dough mixing; all final water is accounted for.

15–20 min

Tear the mature preferment into small pieces. Mix with both final flours, the remaining 145 g water, all the cooled saffron infusion and threads, honey, salt and 4.4 g final instant yeast. Knead by hand or with a dough hook at the machine’s recommended speed for 10–12 minutes after mixing.

Ready when: The dough is cohesive and elastic with a light golden colour; no dry preferment lumps remain.

45–75 min

Cover and leave at 22–24°C for 45–75 minutes.

Ready when: The dough is aerated and visibly fuller; it does not need to triple.

8–10 min

Line a 30×40 cm tray with baking paper. Dust the bench sparingly with the shaping flour. Gather the dough edges underneath and shape a round about 20 cm across and 4 cm high. Place seam-side down on the tray.

Ready when: One even round holds a gently tensioned surface without tearing.

45–75 min

Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 200°C conventional.

Ready when: The loaf is puffy and a light fingertip dent returns slowly.

40–50 min

Make a shallow cut about 5 mm deep around the middle of the loaf. Bake for 40–50 minutes. Shield loosely with foil if the honey-darkened crust colours early. Check the base and probe the thick bread centre.

Ready when: The base is firm and browned and the bread centre reaches about 95°C.

120 min

Move to a rack and cool for at least 120 minutes before slicing.

Ready when: The mixed-grain crumb is set and no longer tacky from cutting warm.