At Panary I am commited to teaching the "ferment" as the best way to make enriched doughs. The "one pint ferment" is a marvellous old-fashioned British craft standard. It enables the yeast to get a flying start before it gets bogged down in that heavy and rich group of ingredients - fat, sugar, egg yolk, spice - that separate it from its food. However, not everyone wants to take the trouble to set up a ferment, and the guidelines are that you can use any high-quality fruited bun dough of your choice.

by Dan De Gustibus

At the time this bread was developed, we were short of prover space and needed another line that required little work, writes master baker Ian Thompson of Newcastle's Thompson's Bakery. Paul Marshall a technical friend of ours suggested this product, so we adapted it from an old Italian recipe.

Chemical raising agents began to replace yeast in cakes, pancakes and some breads during the 19th century and soda breads became particularly popular in Ireland. This recipe comes from Ellen Duffin, who lived in Belfast during the mid-1800s. Her handwritten recipe book has survived and is now stored in the Public Record Office of Northern Ireland.

This dough is an alternative to brioche - although not as rich - and much quicker to make.

This excellent recipe comes from The Modern Baker, Confectioner and Caterer, edited by John Kirkland and printed in 1908.

The Artisan Food Centre, based at the Dorset Smokery & Charcuterie, Hurn, Dorset, also the home of craft bakery, Quinney's, ran a competition to flush out old bread recipes.

Polish company T&W Bakeries makes a range of Baltona breads in dark, garlic, caraway and poppy variants. It also makes sunflower and plum breads, as well as 100% rye breads and Polish sweets and rolls. All its breads are made with sourdough.

The rapid pace of change in food trends means there is a danger that some British baking traditions will get lost in the rush to innovate.

This is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.

This recipe is similar to one of the first breads I made when I worked at the Chester Grosvenor Hotel. It goes particularly well with cheese.

This classic loaf manages to be both incredibly simple to make and very difficult to get perfect.

Creating a sourdough ‘starter’ – which involves developing your own yeast culture rather than adding yeast to the mix – entails mixing flour, water, and other ingredients that have been colonised by wild airborne bacteria.