This week’s instalment of D is for Dinner features Pain de Campagne, French bread that is traditionally formed into boules, although the dough lends itself well to many other shapes and sizes. Giacomo ...

More than one in four loaves of bread sold in supermarkets and high street bakeries contain at least half a gram of salt in every slice, as much as a standard bag of ready salted crisps. One loaf of ...

Pain de Papa’s “nurungi” campagne (bottom), “natoda” bread (left) — which is crafted from a tomato-based natural starter —and “no words needed” bread (top) — which is made with a raisin-based natural ...