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 :-) Here are the dimensions of the tins I used:
2lb Tin Dimensions:
Base 10cm x 16.5cm
Top 13cm x 20cm
Height 9cm
1lb Tin Dimensions:
Base 7.5cm x 13cm
Top 10.5cm x 16cm
Height 7cm
LONG 2lb Tin Dimensions:
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
Short Cut Recipe:
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
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