White Tin Bread Recipe - With The Best Oven Spring!

White tin bread recipe

medium

 3 - 4 hours

uk

The white tin bread has many variants such as farmhouse bread, sandwich bread, pullman loaf, split tin's and many more depending on shape of the tin that is used. But what us the best way to make white tin bread with only artisan or common ingredients. It’s actually a very common question.


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.


Ingredients 

[bws_pdfprint display=’pdf,print’]

   280g  00 Italian white bread flour 


   280g  Organic local white bread flour


     10g  Fresh yeast (5g dried)


     11g  Salt


      9g  Sugar


  380g  Water


    4.5g  Vegetable oil


1

Weigh the 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. If using dried yeast, add that to the water too. Add the dry ingredients to the wet (not like I did), start a timer for 5 minutes and combine with a dough scraper before slow kneading on the table. 

2

As soon as the timer goes off, restart it for 5 minutes and fast knead the dough. Put the dough back into the bowl using a dough scraper and leave to rest for 15 minutes.

3

Remove the dough from the bowl and flatten it on the table, knocking as much air out as you can. Then fold the edges over themselves to shape into a ball. Leave to bench rest for 5 minutes. Lightly grease a loaf tin with vegetable oil if required.

4

Flatten the dough into a rough rectangle, fold the edges over and from the top of the dough roll into a cylindrical shape (see video). Place in the loaf tin with the seam facing down. 

5

Proof for 2- 2 ½ hours, and preheat the oven with a baking stone to 250C (480F).

6

Once the dough has risen so that the edges of the tin are touching the dough, complete the poke test. The dough will still have some spring in it, but not too much.

7

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. 

8

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 35-45 minutes.

9

Remove from the oven once the bread is a nice, golden colour using oven gloves. Turn the bread upside down to release the bread from the tin and allow the bread to cool for a couple of hours before eating.

Method using a dough mixer


1

Weigh the ingredients, if using dried yeast, add it to the water and give it a whisk then  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.

2

Remove the dough from the mixer and put on a lightly floured table to bench rest for 15 minutes.

3

Flatten the dough on the table, knocking as much air out as you can. Then fold the edges over themselves to shape into a ball. Leave to bench rest for 5 minutes. Lightly grease a loaf tin with vegetable oil if required.

4

Flatten the dough into a rough rectangle, fold the edges over and from the top of the dough roll into a cylindrical shape (see video). Place in the loaf tin with the seam facing down. 

5

Proof for 2- 2 ½ hours, and preheat the oven with a baking stone to 250C (480F).

6

Once the dough has risen so that the edges of the tin are touching the dough, complete the poke test. The dough will still have some spring in it, but not too much.

7

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. 

8

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 35-45 minutes.

9

Remove from the oven once the bread is a nice, golden colour using oven gloves. Turn the bread upside down to release the bread from the tin and allow the bread to cool for a couple of hours before eating.

How to make white tin bread video tutorial


Top tips for the best white tin bread


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.

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.

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.

Popular blog posts

Join the mailing list:

More recipes..

Busby's Bakery is a participant in the Amazon Services LLC Associates Program. If you make a purchase through product links from Busby's Bakery we earn a commission without costing you a penny.