Nigel Slater’s cheese and bacon buns and candied peel loaf recipes

I have under-proved doughs and over-proved them. Forgotten some and started baking others well before they were ready. In one case I let an over-enthusiastic batch spill over the side of the bowl and swell across the kitchen counter like an alien. But my main fault has always been making a dough too tight, one without enough liquid and that struggled to rise. I guess I needed to be in control.