Plain white loaf

1. Put the flour in a mixing bowl (or freestanding mixer with dough hook). Add the salt and stir through, then repeat with the yeast. Add the soured cream and 225g warm water, then knead to a smooth dough (if using a mixer, this will take about 5 minutes on a medium speed, by hand a little longer – up to 10 minutes). When the dough is smooth and stretchy, grease the mixing bowl with a little oil, coat the dough in the oil, then cover the bowl with cling film or a tea towel. Leave to rise until doubled in size (about 1 hour at room temperature).

2. Meanwhile, line a clean mixing bowl with a clean tea towel. Dust the towel liberally with flour. Once the dough is ready, tip it onto a lightly floured work surface and shape it into a neat ball: the best way is to bring the outside edges into the centre, working your way around the dough, then roll it into a tight ball. Put the ball of dough, smooth side down, into the prepared bowl, cover and prove until doubled in size (about 1 hour at room temperature).

3. Preheat the oven to 200˚C, gas mark 6. Line a baking tray with baking parchment. Once the dough has doubled in size, place the baking tray, parchment-side down, over the mixing bowl containing the dough, then flip it over. Gently remove the bowl and tea towel so as not to deflate the dough. Using a sharp knife, cut a deep slash down one side of the dough, a third of the way in from the outside. Bake for 45 minutes, until well risen and golden. The dough should sound hollow when tapped lightly on the bottom. Allow to cool for at least 30 minutes before cutting into it.