SHOPPING LIST: Cooking Skills: Bread 1, Chapter 8 (A Baker's Day)

Whatever you choose from the earlier chapters: strong white bread flour, wholemeal flour, optionally rye or spelt, fast-action yeast, salt, milk, an egg with the British Lion mark, and your extras (cheese, seeds, olives, nuts, dried fruit or herbs). A notebook and pen for your notes.

A bake-day plan: a loaf and eight rolls
[ ] 1 batch white tin loaf dough (Cooking Skills: Bread 1, chapter 1): 500 g flour, 7 g yeast, 10 g salt, 320 ml water, 1 tbsp oil
[ ] 1 batch soft roll dough (Cooking Skills: Bread 1, chapter 6), scaled to 8 rolls
[ ] 1 egg for glazing
[ ] 1 tbsp extra flour for dusting

A fault-finding clinic
[ ] 3 loaves or batches from earlier chapters that went wrong (or deliberately make them wrong)
[ ] 1 notebook and pen

Your signature loaf
[ ] 500 g your choice of flours: strong white, wholemeal, or both, plus up to 100 g of rye or spelt
[ ] 1 sachet (7 g) sachet fast-action dried yeast
[ ] 10 g fine salt
[ ] 340 ml lukewarm water (adjust by feel)
[ ] 1 up to 100 g of an extra: cheese, seeds, olives, nuts, dried fruit or herbs

For the experiments
[ ] 100 g of wholemeal, rye or spelt flour
[ ] A flatbread or focaccia dough ingredients