How to make a Tin Loaf - The School of Artisan Food

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a dairy-free option.

Add water into the flour and mix by hand using fingers like a paddle until no visible dry flour remains.

Scrunch the mixture to incorporate flour into the water, ensuring it's sticky but not smooth.

Cover the bowl with a shower cap and let the mixture rest for at least 20 minutes.

After resting, add yeast on top of the dough, then mix using a technique called Around the Clock, picking up and stretching the dough from different points.

Add salt after mixing in the yeast, continuing the Around the Clock technique until the dough feels strong and tight.

Cover the dough and let it rest for 1 to 2 hours for bulk fermentation until it doubles in size.

Tip the dough onto a work surface and cut it into two equal halves, weighing each piece to 500 grams.

Shape each dough piece into a tight ball by pulling it towards yourself and turning it until it’s round.

Cover the shaped dough balls with a damp cloth or plastic to prevent drafts and let them bench rest.

Flatten each dough piece to form an oval shape, then roll it into a cylindrical shape and place it seam-side down in a greased loaf tin.

Cover the loaf with a shower cap and let it prove for 1 to 2 hours until doubled in size.

Uncover the loaf and dust it with white flour, then score the top with a sharp blade using quick movements.

Preheat a tray in the oven and add a glass of water to create steam before placing the loaf in the oven.

Bake the loaf for 35 minutes until it has a great volume and a crispy caramelized crust.

Tap the corner of the loaf to check if it pops out easily from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens