A Big Tin Loaf
I chanced upon a long TFL post Chasing thin, crispy, not thick/tough dough A comment by Mariana regarding a 100% sponge method loaf caught my eye. I think Mariana made it in a bread machine, but the loft was incredible. I've been thinking of making a tin loaf for a while, so this was the perfect opportunity.
It's a yeasted dough, but I did a couple of tweaks to add some extra flavour: addition of 10% Mockmilled whole wheat flour and addition of 13% leftover stiff levain I had in the fridge. Overall hydration was 64%, plus the butter.
- 270g Duchy bread flour
- 270g Waitrose Canadian bread flour
- 60g Mockmilled whole wheat flour
- 1.5g diastatic malt
- 24g warm butter
- 3g IDY
- 0.03g ascorbic acid
- 80g levain @ 56%
- 324g warm water
- 12g salt (1.8%)
- 12g honey
- 24g dried skim milk powder
- 64g water
- IDY creamed with 24g water at 40C
- 64g boiling water poured onto honey and skim milk powder - mix and allow to cool
- 300g water in mixer, add AA, then flours, levain, creamed IDY, malt, butter
- Mix lightly - no gluten development
- Rest for 3hrs 40 mins
- Add honey/milk mix and mix in on slow, then add salt and mix in
- Develop gluten - 5 mins on high speed
- Bulk ferment at 28C for 30 mins
- Shape to 1 x 900g tin loaf plus a very small "leftovers" loaf
- Final proof 1 hour at 28C - dough nearly at top of tin.
- Bake in oven at 230C with steam for around 50 mins until internal temp 95C
- A crazy big loaf - I don't think i've ever made a taller one! Height was 185mm/7.25"
- Nice crumb - not too open, which wouldn't have been appropriate, but not tight.
- Mild but pleasant flavour.
- Probably not a type of loaf I will make on a regular basis, but a nice occasional style.