Victoria gets a lesson in bread-making

BBC Spotlight's Victoria Graham went to historic Otterton Mill in East Devon to learn how to bake bread using traditional methods.

Otterton is one of the few remaining working mills left in the South West - bread is baked there seven days a week.

With the help of the mill's head-baker, Roy, Victoria makes a Pan Gallego - Galician bread.

Victoria tells us how to bake the bread:

1) Scaling - First off the proved bread mixture (Roy had already prepared it, I think the recipe must be a secret), has to be scaled off into rounds weighing exactly 1lb 2oz. The mixture feels light and doughy. This process must be done as quickly as possible so the mixture stays fresh. Each portion is moulded into a round using both hands to turn the bread like a wheel against the surface of the cool worktop.

2) Dipping - Once the rounds are formed they are then washed with a cornflour solution and dipped into polenta, covering the whole surface of the bread.

3) Pinching - Finally the top of the bread is 'pinched' upwards with your fingers. This gives the bread its unique shape and allows the loaf to expand during baking.

4) Washing - Once the bread has been baked the loaf is washed whilst still warm with olive oil. This gives the bread a wonderfully rich golden colour. Also if you warm the bread up again after a few days the olive oil will crisp up the crust of the loaf.

Otterton Mill website