Overnight fermented kebab breads built on a deliberately mild sourdough — because sometimes you want everything fermentation does, except the sour.

Chocolate sponge, patisserie custard, fresh fruit and a jelly glaze — and why that glaze is doing a job rather than just looking pretty.

Baking for the CBA Business Day, we stopped for lunch — Roman-style flatbread with 5% sweet malt, split and filled. And why it's a serious bakery product.

Traditional sourdough baguettes held at 5 degrees overnight — how a slow, cold ferment builds flavour, cleans up the score and fits a bakery's working day.

Over 10g of fibre per 100g, roasted malt for depth, and this year's UK-grown Red Lammas — a Sourdough September development built for a cheeseboard.

An evening baking with my daughter — an Oreo cake on a Vienna sponge, using Duomalt as a cocoa replacer and a lighter single-and-double cream filling.

Seeds, oats and milled grains laid out on the bench, and one dough taken two ways — hand-seeded crusty rolls and plain twists.

San Francisco sourdough and sweet malt, baked into a ciabatta with a crackling crust, a clean short eat and a crumb that stays soft all day.

One recipe, two different oats. A test bakery experiment on how oat size changes flapjack — and why smaller oats give control, larger oats give taste.