My basic rules for this most basic of bakes is to pre-heat the oven (these are prepared in next to no time), not to over-handle the dough (to keep em light and fluffy), and to flour the cutter before each cut (the dough can be a bit wet and sticky).
Now where’s the cream and jam? Or is that jam and cream?
I’ve made these rustic little loaves in a slightly different way than usual. (And for an old-fashioned method, I’ve used old-fashioned weights and measures.)
A pound each of wholemeal and plain flours is mixed with a couple of teaspoons of sugar. Then it’s a bit like making shortcrust pastry, in that an ounce of fresh yeast is then rubbed-in like butter.
A pint of salty lukewarm water is then added, a dough formed, kneaded and placed into four 1lb tins for a single prove. After a little flour dusting, they are scissor-snipped and baked at 200-fan for about half an hour.