Tin loaf for light'n'healthy sandwich bread
I've been experimenting with tin loaves -- my family like a tall loaf with a light texture and this one is 10% wholemeal (100%), 10% white stoneground and 80% strong Canadian white.
I'm in the UK and my white stoneground comes from either Stoate's in Shaftesbury or Bacheldre Mill in... Bacheldre, Powys, Wales. The 100% wholemeal for this load was a Waitrose Duchy Originals Organic. The 80% was Strong Canadian White bread flour (from Waitrose, Sainburys also do one which I think is identical).
Flour 600g Canadian, 75 g wholemeal, 75 g stoneground white
Hydration water 65%
Yeast SAF gold (see method)
Salt just under 2% it was 13 g
A pinch of diax malt and a pinch of vit C powder
Method: Basically following Peter Reinhart's wholegrain method with a Biga-style sponge and autolysed dough. Half and half. Same hydration for each. 1/4 tsp inst. yeast in the pre-ferment. Salt added to the autolysed dough. Kept overnight or 8 hours approx at room temp.
Preferment and dough combined by hand, stretch and fold mainly, with about 15 g of slivers of cold butter worked in. (I like a little oil or butter to help the bread keep a few days.)
Two rises in the bowl, then a final proving in the tin which was a Farmhouse style deep tin, 19.5 x 11 x 11 cm (8" x 4.5"). This amount of dough more than half filled it. Topped out when ready for the oven:
Here's the tin coming out of the oven – a satisfactory oven spring.
And the loaf out of the tin. A hot oven? Stones? To get that spring? Now, here's the thing. I put the tin in a cool oven and heated it up to 200 deg C. That took 30 mins. Then I reduced it to 180 deg C for the final 15 mins or so. Aluminium foil hat to keep the moisture in -- removed it for the final 5 mins.
And here's the slice. I omitted to mention that I kneaded in 100g of Sainsburys mixed seed mixture before the second rise.
Comments
sandwich bread. Well done and happy baking
Thanks dabrownman for your help along the way getting the dough quantity right for the tin size. Quite an exercise filling tins with water and weighing and punching the calculator – following your example – but I have a better feel for it now.
What is your take on the 'cold start' in the oven? Conventional wisdom calls for hottest possible oven initially for oven spring. This test seems to indicate, that a cold start works equally well.
baking! Mini Oven taught us how to figure how much dough to put into any container for balking. Before it was always hit and miss and hope for the best.. Now it just math and I;m not sure which is worse:-)
I have tried cold start oven and cold start Dutch Oven and cold start oven with a cold DO. I think a hot oven gives a bit better spring and bloom but the best part is that it takes much more time to heat up the oven and then bake the bread and when you are retired the more time things take the better - which is why it takes me 5 days to bake a loaf of SD bread now a days:-) Glad it work out for you DN
Happy Baking .,
I love the tall tin you have. One thing I find annoying (but some love) are the rounded "shoulders" of the dough as it rises and falls a bit over the side of the tin. Inevitably this is where my slice breaks. The crumb is lovely!
So happy to see another baker using Peter Reinhart's two part method. It works so well for breads made with whole grains. I adapted a multigrain sourdough recipe I have been making for years to Peter's method. I use a starter for the biga and put all the whole grains (white wheat, cornmeal, flax meal, rye) in the autolyse. I also bake in a Pullman pan.
Your bread looks wonderful and I bet it tastes good, too!
Marie
What a wonderful looking loaf of bread. Bet it tastes great too!