That is what! It is good. The hugest loaf I’ve baked. I’ve always scoffed at the second proving before, but I tried it this time and it does seem to make a difference.

Room for improvement: next time I’ll do it in a tin, to get more height, and use the ultra-crust method from the no-prove recipe to get a better crunch. I also think I wussed out with the timing – glazing makes the crust go darker, so I thought it was almost burnt.

• Coffee
• Cinnamon
• Nutmeg
• One accidentally generous pouring of brown sugar
• A few ice cubes
• Milk
• Stein?
• I also used vanilla essence, but it went completely undetected, so skip that

I put the ice-cubes and sugar in a glass, then brew a double espresso with about half a teaspoon of cinnamon and a pinch of nutmeg in with the grounds (I use an Aeropress – anything that does espresso should work). It’s hot, but it drips slowly onto the sugar and ice, dissolving it and cooling as it goes. Once you fill it up with cold milk and stir, it’s chilled.

It turned out milder, smoother and sweeter than a two-shot americano, and the spices work better in a cold drink. Hazardously drinkable.

I’ve had this recipe for Italian peasant bread bookmarked for about a year now, finally got round to trying it. Added a topping before the final lidless crusting blast.

I think the professor’s flour-to-water ratios are off, or he’s using a different kind of flour: 2:1 is pretty much liquid, doesn’t come away from the bowl. I erred on the side of sticking to the numbers rather than tweaking until it did.

Came out deliciously crispy and super soft, but quite dense in the middle. Next time I’ll keep adding flour till it’s a bit more solid, probably skip the fold-twice step, and leave it to prove in the same pan it’s going to be baked in.

Bread is the most satisfying thing to make. I will definitely die from it.

Update: Loaf 2.

Made from a frozen portion of the dough for Loaf 1, thawed out and baked. Curious success! Wasn’t sure it would survive the chill, but it rose as it thawed out, and then proved more or less as it should.

Same consistency as the last one, so I floured it heavily before proving. The last loaf seemed to deflate when I reshaped it for baking, so for this one I tried just leaving it in the pot and putting it straight in. You’re supposed to pre-heat the pot, but I still got the amazing crust I was after.

Also added 15 minutes to the lid-off baking time, as planned. Definitely a good idea. This is not a bread you can eat quietly, but it’s a hugely satisfying crunch. I think that’s also why the middle is much lighter and fluffier.