Bread and jam
The bread. Started with a sponge of 300g rye sourdough starter, 500g wholemeal wheat flour (from the Winchester water mill) and 650g water. Left sponge to develop overnight, in the morning added another 200g wholemeal flour, 400g strong white flour and 23g salt, kneaded the dough until elastic then left for 90 minutes. Stretched and folded and left for another 90 minutes, then the same again. Shaped into three loaves (two bigger and one smaller), put into lightly greased loaf tins, put each in a plastic bag and left in the fridge to prove for 18 hours. Next morning baked loaves in the oven for 35 minutes (max temperature at first, then turned down to 200degC after 5 minutes). The timings were just whatever was convenient.