Adrian Martin

When it forms a lovely, silky, smooth consistency, but also when you push your finger into it, it'll bounce back again.

into a bowl, cover it with cling film or cover it with damp tea towel and prove for an hour.

Knock back the dough.

Remember we say knock back the dough, so it's knock, punch all the air out of it.

People hate to do that process, but you do need to knock back the dough to get a softer consistency.

You shape your bread, you prove it for around 10, 15 minutes and then you bake it.

I might have a spare oven.

I could just send it to you.