“One positive of lockdown and working from home is having time. Time to walk, time to read and time to bake.”

Occie Warren has been on an extreme baking journey throughout lockdown and shows no signs of stopping. Having made 215 loaves in 313 days, Occie tells us a few things she’s learnt.

“Bread-making is one of my favourite activities that help me transition from workdays to time off.”

“I only started over the summer and I’m doing pretty well I think. Here’s a little compilation of my 2020 in sourdough loaves....”

“Baking has been my perfect way to spend long nights and weekends recently!”

“My first attempt at flatbread was after the Good Life Experience - At Home event. I wasn’t very successful, but it inspired me to keep trying.”

“Loaf tip #1. Find the place in your house where your sourdough is happiest. The sweet spot of not too warm, not too cold and minimal drafts is crucial.”

“Spontaneity is one of my favourite ingredients.” Mike Owen

“As well as baking bread during the pandemic, I've been taking part in some online writing workshops. One session I wrote 'An ode to baking bread', I thought I'd share the poem with the Lockdown Loaf Club.”

“Firstly a joke, ‘Why did the baker have smelly hands?…”

“Baking helped me to get through the pandemic. I learned how to bake sourdough in between my work as a cross-stitch designer, it inspired me to create this sourdough cross stitch design.”

“Last year when the pandemic began, my daughter in law described how difficult it was getting for the intensive care team her father works with. I decided I’d send them some cakes.”

“I’ve had a starter going since March, and your posts inspired me to try a new Walnut Levain recipe. A nice opportunity to call out the fantastic locally-milled and organic Northumbrian flour I use from Gilchesters.”

“A very quick and easy French bread recipe.”

“The sandwich shop around the corner from me puts out bags of crusts for anyone to take. Each Saturday I pick up a bag and challenge myself to bake something different.”

“In May last year, I launched a free blog, ‘BreadClub20’, aimed at those who either wanted to start baking or to get back into it.”

“My mum has been baking with my sister and I since we were little, using currants and berries we grew in our back garden.”

“My sourdough adventures.”

A video entry of a Parsnip and Beetroot Quiche.