Lady Arundel's Manchet

Sift 2 pounds of fine white flour into a large mixing bowl and make a well in the center. Warm 1 cup of milk gently until lukewarm, then dissolve 1 teaspoon of yeast or a small piece of fresh ale-barm into the milk.

Pour the yeast mixture into the well of the flour and add 1 teaspoon of salt and 1 teaspoon of sugar. Begin mixing the ingredients together until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead firmly for 8 to 10 minutes until the dough is smooth, elastic, and slightly stiff in texture. Lady Arundel's manchet dough should be firmer than a common loaf dough.

Shape the dough into a ball, place it back in the bowl, and cover with a clean cloth. Allow the dough to rest and rise in a warm place until nearly doubled in size.

Punch down the risen dough and divide it into small equal portions, roughly the size of a large fist. Roll each portion into a smooth round ball and flatten it slightly into a disc shape about 1 inch thick.

Score a shallow circular incision around the circumference of each manchet using a sharp knife, a traditional marking that is characteristic of the manchet form. Place the shaped loaves onto a lightly floured baking sheet.

Allow the shaped manchets to proof uncovered for a further 15 to 20 minutes while you preheat your oven to 400°F (200°C). The loaves should puff slightly but not over-prove.

Bake the manchets in the preheated oven for 20 to 25 minutes until they are golden on top and sound hollow when tapped on the base. Transfer to a wire rack and allow to cool before serving.