Fruited sourdough boule

500g strong white

280g water

1 tsp freshly ground cinnamon and clove mix

150g starter

10g salt

soaker (150g mixed dried fruit soaked overnight in 100g white wine. Discard surplus wine before mixing in to the dough)

Poilane

Friends in the North

Santa came early this week. Jax sent me some Fothergill bacon (r.i.p Mr Pig), the best I've ever tasted (and look at the size of it), and fellow bread-head Davy over the border in snowy Scotland sent me some Backferment.

Thank you, kind people.

Receiving such niche items in the post 'could only happen to Matt' as my colleague says.

"Vaters Brot"

Our daughter has grown up eating this bread and I bake it most weeks. Its an everyday sourdough that is also happy to carry off the occasional tweak: a spike of rye or wholemeal flour, a handful of apricots, etc.

1020g strong white

300g white starter @ 100% hydration

560g water

18g salt

These loaves are affectionally known in our house as 'daddy's bread', or 'vaters brot' if you are inclined to lark about with pidgin german.

Snow covered morning