The Rustic Tin Loaf

The Rustic Tin Loaf

The rustic tin loaf is a firm favourite for all families. It is the perfect shape for toast and the ideal format for sandwiches in lunch boxes. One of the most popular loaves to master at home has to be a tin loaf.

Gently milling the flour in Burneside.

All of our Lovingly Artisan flour is gently stone-milled, with preserving the nutritional value and flavour at the forefront of our milling approaches. The grain’s micronutrients are contained within the wheat germ, which is a concentrated source of several essential nutrients, including vitamins E, folate, thiamin, phosphorus, zinc, and magnesium.

Many also consider wheat germ to be a good source of selenium, which is important for immune function and the family’s wellbeing.

Keeping the good stuff in the flour

Because of this factor, we had no desire to remove what is essential to those who choose to bake at home and how we want to bake as bakers. Unlike many conventional commercial flours, which have removed the wheat germ to prolong the flour’s shelf life, we would rather mill frequently, freshly, and as required. As a home baker, you only need to store small quantities, just as we do.

RUSTIC TIN LOAF

1000kg of Lovingly Artisan rustic wheat flour

( can substitute ½ white strong ½ wholemeal)

650g water at 30 °C

250g active sourdough starter/leaven

25g salt

25g olive oil

1. Combine all the ingredients in a mixing bowl.
2. Suppose you use an electric mixer. Mix for 10 minutes on slow + 2 minutes on fast until the dough comes together. Cover the dough and allow it to bulk ferment for two to three hours.
3. If you mix the ingredients by hand, after mixing, stretch and fold 5 times, with a 30-minute rest between each stretch and fold. Cover and bulk ferment the dough for another two hours.
4. Divide the dough into two pieces and prepare two 1 kg loaf tins by lightly greasing with olive oil.
5. Could you lightly dust the work surface with flour and flatten the dough into a rectangle as wide as the tin is long? Roll the dough into a tight Swiss roll shape. Drop the dough into the tin, but do not push down into the corners.
6. Cover and allow to prove for one to two hours until ready. You can test by pushing your finger into the dough. If the indentation springs back all the way, it’s not ready, and leave for another 30 minutes. If the indentation springs back halfway and remains visible, it’s ready to bake.
7. Heat your Oven to 230 °C. Score the top of your loaf from end to end with a very sharp serrated knife, being careful not to cut deeply.
8. Pour half a cup of water onto the bottom of the oven to create steam. Quickly pop your two tins into the oven on the bottom shelf and pour another half cup of water onto the bottom of the oven. Close the door and turn the oven OFF for two minutes. This allows the steam to settle on the bread and give you a lovely shiny crust at the end of your bake.
9. Turn the oven back on. Adjust the temperature to 180 °c and bake for 45 minutes. After this time, check that your loaf is baked. Remove it from the tin immediately and cool on a wire rack.
10. Turn the oven back on. Adjust the temperature to 180 °c and bake for 45 minutes. After this time, check that your loaf is baked. You can do this by removing it from the tin and tapping on the base of the loaf, listening for a hollow sound. If it makes a hollow sound, it’s baked, place to cool on a wire rack. If you’re unsure, pop the loaf back in the oven for a further 5 minutes.
11. Best served with butter and jam.

Happy baking