Bread what I made! From scratch, using River Cottage sourdough recipe This was my second attempt at a loaf, the first one didn't 'prove' and had to be binned. This one is not a total success, the dough was too stiff and dry and I was convinced that it too would be binned but I figured I may as well have a go at baking it to test the oven... but it turned out better than I expected. The starter took 10-12 days to build and needs feeding daily The loaf that I thought would fail entirely The basket in the backgroud is from the Granville Arcade for 3.99 as I wasn't about to fork out £15 on a proper baker's basket. (I was convinced that the last loaf didn't prove because I put it in a big ceramic bowl instead of a basket as recommended.) It seemed to bake much quicker than the recipe stated despite adjusting 25 degrees down, its a very hot oven though. (Must get an oven thermometer.) So I'm feeling quite chuffed but hoping I can do better next time. Not going to splash out on fancy flour or variations or anything until I get the basics of the process working well. Onward and upward, its a fascinating process and not incredibly hard work. I need to find a sweet spot to prove the dough and I need to refine the oven temperature and baking time adjustment for my fan-assisted oven. I would also love to get that sticky, chewy, glossy crust that the French bakers get. Anybody got any breadmaking tips they want to share?