The Weekend Loaf: A Slow, Simple Ritual

Baking Without The Rush

Start On Friday Evening

A weekend loaf begins the night before. Mix flour, water and a spoonful of starter, cover the bowl and let the dough wake up slowly while the house goes quiet.

Fold, Then Walk Away

On Saturday morning, give the dough a few gentle folds every half hour. Between them, make coffee, read, or simply let the kitchen fill with the smell of fermenting dough.

Shaping And Baking

Shape the loaf on a lightly floured bench, pulling the surface tight without tearing it. A long, cool rise in the fridge deepens the flavour and makes the dough far easier to score.

Bake it in a covered pot for the first half to trap steam, then uncover it and let the crust darken. Listen for the crackle as it cools on the rack; it is the best part.

Making It Yours

Add Something Simple

Once the basic loaf feels familiar, fold in toasted seeds, a handful of olives or a spoonful of honey. Change one thing at a time so you learn what each addition does.

Share The First Slice

The weekend loaf is meant for the table. Cut it once it has cooled, set out good butter and invite someone over; slow baking is always better when it is shared.