Baked from a recipe by Dan Lepard, baking guru extraordinaire, in the Guardian magazine a couple of weeks ago. I love baking bread, though it is usually something I decide to do once pre-lunch hunger approaches, and seeing as it usually takes a good few hours to sort out all the kneading, proving and baking, I invariably have to wait until tomorrow's lunchtime to enjoy it. In future I resolve to become more organised and start baking first thing in the morning. I have a feeling this is not likely to happen anytime soon, however. Still, there are few things more satisfying than taking a home-baked loaf out of the oven. I've been eating this one with some Sussex Gold blue cheese that I bought at the Real Food Festival, some slices of Cox Orange Pippin apple, and today with some leftover venison carpaccio and Fortnum & Mason game relish. It would also be nice toasted and buttered for breakfast. Next endeavour will probably be rye bread, to eat with smoked salmon.