This week’s bakes

Slow-fermented white sourdough with a dark, crackly crust.

Stone-ground wholemeal flour, nutty and hearty.

Rye and wheat loaf packed with sunflower, pumpkin and linseed.

Thin, crisp crust and an open, chewy crumb.

Buttery loaf cake soaked in tangy lemon syrup.

Spiced and moist, with cream cheese icing.

Rich, fudgy dark-chocolate brownies.