Tricks of the trade - Making the perfect bread

Chefs' tips on making perfect bread.

"It's important to give a loaf of bread the same care and attention as you would any other dish. After all, it's a living organism and should be treated with respect. The trick is to let the dough rest all day and to work on a cool surface. We make our bread on a stainless steel surface which is ideal. Make your bread interesting by adding lots of different ingredients - our anchovy and caper bread is particularly popular."

Chris Matthews, chef/proprietor, Vobster Inn, Lower Vobster, Somerset

"We buy our bread in from the local bakery because it makes more sense. We meet with them regularly and they make the bread to our specification so that we can develop dishes around it. If we want a loaf that is 6.5 inches long, has a scale weight of 2.5 ounces and with a certain amount of rosemary in it, then we'll get it. The key is to develop a good relationship with your baker."

David Heyes, proprietor/chef, the Garsdale Country Inn and Restaurant, Bury, Lancashire

"Use a good strong bread flour. We use OO flour, which is also suitable for making pasta. Add tepid water; hot water will kill the yeast and stop it rising, so blood temperature is best. Keep the dough covered in a dry place for half an hour to allow it to rise. Our winning entry to PubChef's Pub Sandwich of the Year 2005 included black-pudding bread, which is very popular with our customers."

Bryan Thompson, head pastry chef, the Druid Inn, Birchover, Derbyshire