Occie Warren

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.

“I was quite quick to jump on the quarantine sourdough-baking bandwagon. I’m locked down with my family of nine so when I finally managed to get hold of some flour, it seemed like a good opportunity to rise to the challenge and prove myself (puns intended). 

In the 300 days that have followed, as we have gone from lockdown to lockdown to locked-down again, I have been on a journey of bread-baking; taking me from disastrous and dense flat cratered moon bread to delicious butter pocket filled boules. 

The creation of the lockdown loaf club, which I LOVE, got me thinking about why baking in lockdown became so popular, and how it has helped so many people through the very strange and difficult year that was 2020. For me, the three main reasons are:

Reason 1. Bread-making is a creative outlet. Making the perfect bread requires time and practice. During lockdown, lots of us have found ourselves with a surplus of time and a desire to do something creative, challenging and experimental. Sourdough bread fits that brief to a tee. 

There are so many different techniques and variables with sourdough bread, whether you knead, fold or leave to autolyse; and what ratio of water, to flour, to starter, to proving time you use. These factors make the act of making bread both satisfying and deeply rewarding. 

And then there’s even the creative question of what to do with your sourdough discard too!

Reason 2. The act of bread-making gives us a sense of control at a time when we’re feeling particularly helpless. Sourdough bread requires attention and a routine. It makes us feel independent, self-reliant and safe. Even the smell of bread is associated with warmth, homeliness and family, and at times like this, that is much-needed and much-appreciated. 

Finally and most importantly, reason 3. Bread tastes delicious! Nothing beats homemade, fresh out the oven bread spread with salty butter, or cut into soldiers and dipped in the tangerine yolk of a soft-boiled egg or an afternoon pick-me-up of tea, toast and chocolate spread.

There’s no denying that bread and baking, in general, is comforting, and comforting sounds like something the world needs right now. 

So finally, here’s a quick shoutout to Izy Hossack’s sourdough discard banana bread, which is hands down the best banana bread I’ve ever tried, let alone made. And amalgamates the banana and sourdough bread trend in one delicious, moreish, loaf. And with most things in life, it tastes better with added dark chocolate.

And now onto loaf 216…”