Does anyone have any tips?
The starter appears almost ready to use. Can I use the prove function on the oven or is it best just to leave the loaf to slow prove overnight? Is it ok the use the steam function/bread making program rather than spraying the loaf etc as per Hugh Fearnley-Whittingstall? Have you had good results using the oven?
Any tips/advices would be very gratefully received. Think it’s going to be a lot of trial and error!