Bread

The easiest and most flexible dough uses a strong white wheat flour and the packet ‘instant’ easy-blend yeast you can buy in any supermarket in boxes of foil-wrapped sachets. This does not need to be activated separately in warm water, but is simply mixed in with the dough.

Good bread begins with a high-gluten wheat flour, ideally with a 14 per cent protein content. Waitrose are at last selling Canadian wheat flour, the higher-than-average gluten content of which traps more carbon d