Ok, I know we've been here before BUT that was ages ago, like years ago! The last video I made about shaping up a tinned loaf is now SUPER old, painfully slow and more than a little bit awkward let's be honest. So now, in the spirit of the Back to Basics Trilogy we did a while ago I have refilmed this one bigger and better than before.
I hope you don't mind but I felt it was time :-)
My Tin Dimensions
2lb Tin:
Base 10cm x 16.5cm
Top 13cm x 20cm
Height 8.5cm
1lb Tin:
Base 7.5cm x 13cm
Top 10.5cm x 16cm
Height 7cm
LONG 2lb Tin:
Base 8cm x 27cm
Top 11cm x 30cm
Height 7cm
Dough Spec for one 2lb loaf or two 1lb loaves
400g Strong White Bread Flour
100g Wholemeal Flour
340g Room Temperature Water
10g Olive Oil
12g Fresh Yeast (7g dry)
8g Salt
Quick Guide Method
Dissolve yeast in water, mix all ingredients together.
8 Minutes kneading on an UNFLOURED surface
1 hour rest
Divide and preshape into balls
15 minutes rest
SHAPE
1 hour rest/final rise
40 minutes bake at 190C Fan/338F/Gas Mark 6