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Following on from this... I stopped using my breadmaking machine about two years ago and went back to making bread by hand. Using an overnight method takes a lot longer but involves very little effort (little or no kneading) and gives greater satisfaction and, arguably, better bread. The shape is definitely better! Yesterday (at home) I made a sourdough loaf and three small rolls and today I made two sourdough loaves, both using my own homemade sourdough starter created just over a year ago. Both times I used an overnight (virtually) no-knead method. I used small loaf tins purchased cheaply last year from B&M as they produce loaves that don't take too long to cook - which helps conserve expensive bottled gas when on the boat. Tesco sell similar sized (very slightly smaller) tins for £2. For the B&M tins trial and error has shown the following quantities PER TIN to be perfect in that when the dough reaches the top of the tin it has just about doubled in size and is therefore ready to go in a very hot oven (for the first half of the cooking time) which gives a decent oven spring resulting in a pleasing shape. From trial and error I reckon 25% wholemeal flour is a good compromise by giving a nice flavour, a bit of dietary fibre and not too much impact on texture. The hydration rate I use is 60% (ratio of water weight to flour weight) and the starter* is at a hydration rate of 100% (i.e. each time it is fed I add equal quantities, by weight, of white flour and water). * Making a starter... https://www.goodhousekeeping.co.uk/institute/cookery-videos/bread/how-to-make-sourdough-starter My recipe... 110g strong (bread) wholemeal flour 330g strong white flour 100g sourdough (not much is needed when leaving it overnight) 5g (1 teaspoon) salt 264 water Just before bedtime - put flour and salt into a large mixing bowl and mix together. Make a well in the centre then add the starter. Add the water to this and stir the starter and water together and then start to incorporate the flour and keep mixing until all the flour is mixed in. I do all this with a dessert spoon, as it's less messy than by hand, but but the latter stages can be done by hand if it becomes too difficult. Cover with cling film then go to bed. First thing next morning - the dough will probably have doubled in size depending on the temperature overnight. Whether or not it has, I tip the dough out onto a floured surface, give it a brief knead (30 seconds) and then divide it in two, shape each half to get a smooth top and then place into lightly oiled tins. Apply a little oil to the crust (olive oil gives a nice flavour) and spread it using a finger or a brush and cover with clingfilm. The oil stops the cling film sticking when the dough rises up to touch it. Leave until doubled in size. This will probably take between 2 and 4 hours depending on ambient temperature. I sometimes speed it up by putting it in a warm place (e.g. oven at defrost setting or placed on a metal tray on top of a saucepan of very warm water). When the dough is doubled in size preheat the oven to 230°C or equivalent. Slash the top of the loaf, or snip with scissors, down the middle lengthwise (this helps prevent the loaf splitting while it rises rapidly in the oven, known as "oven spring") then place in the oven for 25 to 30 minutes. Halfway through this time turn the oven down to 200°C and turn the loaves round for a more even crust colour. After 25 to 30 minutes remove from the oven, tip out and tap the bottom of the loaf. If it sounds hollow it is done. If not, put it back for another 5 minutes. This method takes a long time from start to finish but very little effort is involved. Making the dough just before bedtime results in fresh bread being available for lunch the next day. Eaten the same day is best, as with any decent bread, but it keeps very well (better than yeast bread), it freezes well and it makes superb toast if cut thickly, say half an inch. The top crust, in particular, can burn easily when toasted so it needs a little care to avoid overdoing it. Next time I may try putting a small piece of greased foil over half the loaf to see if it keeps the crust colour a bit lighter at that end and therefore, hopefully, less likely to burn when toasted. Photos from today and yesterday to follow.