About this programme

6/8. The chef turns his attention to bread and yeast, beginning by making the French classic brioche and using it as a base for a celebratory gateau filled with lemon creme fraiche. Raymond then prepares beer-topped rolls, a basket-shaped loaf, and olive and tomato fougasse, before rustling up a dessert of apple croustade. He also visits Shipton Mill in Gloucestershire to experiment with gluten-free flour.