The white tin bread has many variants such as farmhouse bread, sandwich bread, Pullman loaf, split tin and many more depending on the shape of the tin that is used. But what is the best way to make white tin bread with only artisan or common ingredients? It’s actually a very common question.
Using a combination of flours isn’t always recommended, but in this case, the organic British flour adds flavour, whereas the 00 Italian flour creates a strong gluten structure that retains gas really well.
If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast. Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F) – no higher! Add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 20 grams of water from the recipe.
This recipe makes 1 large loaf. If you want to change the size of the recipe, use the bakers formula.
Despite being the most common bread found in the shops, I even struggled at first to create this bread in an artisan-style. There’s a load of knowledge bombs in here, so strap yourself in and enjoy the video!! The Farmhouse loaf is one of my all-time favourites and kids love the soft crumb. This is an artisan, yet still a fast-to-make version of an everyday classic sold in bakeries across the UK. This recipe is great as it contains no butter or animal products so it is suitable for vegans, and expect it to take 3-4 hours to make.
To make this amazing sourdough bread, you’ll need the following equipment:
Using a thermometer will help you with controlling proofing times. For accurate dough temperature readings try this thermometer from Gdealer. Aim for dough temperature between 25C and 30C (77-86F).
A baking stone conducts heat into the loaf. Using one increases the height of the oven spring and helps to give an even bake on the base of the loaf. If you don’t have a baking stone, preheat the thickest baking sheet that you have.
Yes, if you would rather use a Dutch oven to make this white tin bread recipe you won’t need to add steam to the oven. Simply preheat the Dutch oven and drop the bread tin dough inside and close the lid. If you are looking to get a dutch oven, I recommend getting this one from Challenger.
If using active dried yeast, start blooming it. Weigh the remaining ingredients.
Add the flour and yeast to a bowl whilst adding the water, salt, sugar and oil into another and whisking until no lumps remain. Add the dry ingredients to the wet (not like I did in the video!), start a timer for 5 minutes and combine with a dough scraper before slowly kneading on the table using a stretching motion with the heel of your hand.
To use a dough mixer, instead, add all the ingredients to a dough mixer fitted with a dough hook attachment. Knead for 3 minutes at slow speed, then for 4 minutes at fast speed. Skip to step 4.
As soon as the timer goes off, set it for 5 minutes and knead the dough faster with, the stretch, slap and fold method works well here.
Put the dough in a mixing bowl and leave to rest for 15 minutes. If it sticks to the table use a dough scraper to remove it.
Take the dough from the bowl and flatten it on the worksurface, knocking as much air out as you can. Then fold the edges over to shape it into a ball. Leave to bench rest for 5 minutes. Lightly grease a loaf tin with vegetable oil if it’s not non-stick.
Flatten the dough into a rough rectangle, fold the edges over and from the top of the dough roll into a cylindrical shape. Place in the tin with the seam facing down.
Proof in a loosely covered bag that doesn’t touch the dough. Proof for around two hours at room temperature. Preheat the oven with a baking stone and a tray below it to 250C (480F).
Once the dough has risen so that the top edges of the tin touch the dough, complete the poke test. The dough will still have some spring in it, but not too much.
Use a sieve to lightly sprinkle some flour on top of the bread and cut with one long cut leaving a border at the top and the bottom.
Place the tin in the hot oven, creating some steam with a mister or dropping water into a hot tray at the bottom of the oven. Drop the temperature to 230C (450F) straight away and bake for 35-40 minutes.
Open the oven door after 20-25 minutes to release some steam. Don’t open the oven before this as the pressure in the oven is helping the crust to form.
Remove from the oven once the bread is a nice, golden colour. Use oven gloves! Turn the bread upside down to release the bread from the tin and allow it to cool for a couple of hours before eating.
Depending on how well your oven and bread tin conduct heat you may want to remove the bread from the tin after 30 minutes and bake directly on the stone. This helps to create a darker crust.
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