SHOPPING LIST: Cooking Skills: Bread 1, Chapter 5 (No-Knead and Overnight Breads)

Strong white bread flour (about 2.5 kg for the recipes and experiments), fast-action yeast, salt, olive oil, flaky sea salt and rosemary. A lidded cast-iron or oven-safe casserole pot (check it is safe to 230°C), a 30 x 20 cm tin, a dough scraper, baking paper and thick oven gloves.

No-knead pot loaf
[ ] 400 g strong white bread flour, plus extra for dusting
[ ] 8 g fine salt (about 1½ tsp)
[ ] ¼ tsp fast-action dried yeast
[ ] 300 ml cool water

Focaccia
[ ] 500 g strong white bread flour
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 400 ml lukewarm water
[ ] 5 tbsp olive oil, divided
[ ] 1 tsp flaky sea salt
[ ] 2 sprigs rosemary, leaves picked

Overnight rolls
[ ] 500 g strong white bread flour, plus extra for dusting
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] 10 g fine salt
[ ] 330 ml cold water
[ ] 1 tbsp oil, for the tray

Ciabatta-style loaves
[ ] 400 g strong white bread flour, plus lots of flour for dusting
[ ] 8 g fine salt
[ ] ½ tsp fast-action dried yeast
[ ] 340 ml lukewarm water
[ ] 1 tbsp olive oil

For the experiments
[ ] Extra flour, salt and yeast for small test batches
[ ] Oiled cling film or a clean shower cap to cover the rolls