Steam is essential for a fully risen loaf of bread that cracks open exactly where you score it. The moist air allows for oven spring and it’s the last time your bread rises after all that proofing.

This no-knead Dutch oven bread uses basic pantry ingredients to create a beautifully rustic loaf. Enjoy your crusty bread on sandwiches, as a snack or as a vehicle for soaking up broths and sauces.

Close the oven door and immediately turn the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of ...

The 18th century bread oven was originally in the kitchen of a house in Hampshire. It was brought to and installed in Sulgrave Manor in the early part of the 20th century. The oven would be filled ...

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