In addition to being generally amazing, Stefan makes wonderful bread. So good that it is worth blogging about!
It takes some time (but not too much effort), but it is SO worth the wait. His best tips are: kneed the dough well until it is smooth and elastic, don't use cold ingredients, leave the dough to prove somewhere nice and warm (i.e. fill your kitchen sink with hot water and let it rise on a tray over the sink), give it time to rise to double size and don't be discouraged if it doesn't turn out perfect the first time. His recipe will follow shortly!
If it seems like to much work and you bump into him he might, if you flatter him or let him talk about time and modernity for a while, give you one of his precious loafs.
Just to tempt you further a picture of my breakfast: