I've been hand baking in the UK for about 8 months now and although I've had fun with some of the more "artisan" breads, my basic recipe is still the one from the back of a microlised yeast packet!

Just a few questions, if I may...

1. Do you use microlised yeast in the US? I still find it better, if I have the time, to do a second proving when using the microlised yeast, would you agree?

3. Washing up!..... Dough clogs up sponges, scouring pads, brushes cloths horribly. I end up just using my fingers to get it off my bowls, spoons and scrapers, which takes ages. Any tips?

4. Non-stick loaf pans....
Although I am buying reasonably expensive ones and not scratching them with metal utensils, I'm finding the non-stick coating KEEPS coming off, onto the sides of the loaf! (which certainly wouldn't be heathy if I didn't laboriously scrape it off again!). Have I just been unlucky with my purchases so far?

5. Silicon loaf tins... Are they any good? They all look too shallow to me.