Technique

All ingredients are presented as percentages so the recipes can be understood at a glance. I favour a long autolyse, soaking 66% of the flour in mineral water; and I only hand kneed, usually using Dan Lepard's lazy baker technique (no dusting to maintain the hydration specified in the recipe and lots of resting between short bursts of kneading.)

I almost always use fresh yeast. If I can't get hold of any I have Allinson Dry Active Yeast as a backup, but use 25% less. 

1. Blend fresh yeast and sugar with a spoon, then add water (for dry yeast simply throw it all in and give it a whisk)
2. Add 66% flour and combine
3. Cover and rest for 1 hour
4. Add remaining flour and salt, combine
5. Rest for 15 minutes
6. 1 hour lazy baker knead
7. 1 hour prove at 35°C in a tin in the oven
8. Dust when voluminous
9. Bake for 15 minutes at 250°C for a pound loaf

Timings vary depending how I'm fitting it into my day - and how warm the environment is - but that's the basic sequence. I tend to fully prove loafs, so there's very little oven spring by the time they hit the heat. Typically it takes about four hours from start to finished loaf.

I have dabbled with bowls of water and slashes and whatnot but I like to keep it simple.

Baking time is usually 15 minutes for a 1lb loaf and 22 for a 2lb loaf; and always in a tin for consistent proportions. I used to probe everything with my Thermapen but I just give them a tap now.

Example 2lb loaf:
330g flour + 330g water for the autolyse - leave for a few hours
170g flour + 20g yeast + 10g sugar + 10g salt