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

Ingredients for 1 Loaf:
300g Strong White Bread Flour
6g Yeast
6g Salt
200g Water
50g Mature White Sourdough

[@auptag4846]

Fabulous videos. Thank you for informative, straightforward instruction without the inconsequential chitter chatter. You are the best. My bread comes out perfect every time.

[@ericasbread2048]

Beautiful!!! Thanks for sharing!

[@stonemason4902]

Thanks excellent, informative, blather free video full of techniques, perfect. Really good.

[@arlenepadden1243]

Great video. So helpful and easy to understand steps and process.

[@efstratiademertzi7468]

Gorgeous!!!!!!!!

[@ludmilasakharova7672]

You are gorgeous! Thank you very much for your lesson!

[@efstratiademertzi7468]

Ouaouaou there are so beautiful!!!

[@julielairdjohnson7259]

Hi great video. If I am creating a normal loaf (no autolyse) that I only mix once, should I still dust with flour and score?

[@peterhobit]

Hi, love your videos and will be making this next week in my wood fired oven. Questions please, When did you add the sourdough, what temp do you pre heat oven to and do you keep it at that temp for the duration of the cook. I was going to aim for 200 C in my wood fired oven and can get steam into it with a water sprayer. Cheers from Australia.

[@peterhobit]

Also the recipe is 300 flour and 200 water, is that for one of those small loaf tins and you doubled the recipe in this video?

[@peterhobit]

Answering my own questions, I made a x 4 recipe and used two 1kg tins to make big loaves. Cooked at 225 C for 35 mins and I added the sourdough with the flour and water in the initial step. Result = two of the best white bread loaves I have ever made. Thanks again for this training video.

[@davidboyd9061]

50g Mature White Sourdough? I cannot find this in the method

[@garydyke1]

Used instead of the yeast if you wanted to go sourdough only. Suspect 3g yeast 25g SD combined would do the job as a hybrid inoculation

[@4444colin]

Nice on the steam function. Never seen that before. What size tin's did you use or is that inconsequential?.

[@missDynamic1970]

Wayne caddy is an unsung hero of the bread world. Absolute legend! 👌

[@kirneh2805]

do i need the starter and if yes when do i mix it in

[@marievanpeski196]

when did you add the sourdough?I missed that bit.

[@georgeb7332]

Useful lesson, but confused by ingredient list which mentions sourdough starter!

[@ruddiesruddygoodpizza2158]

Did you get it Sorted?

[@suejames3208]

I find it really annoying when they don't reply to questions. I wondered the same thing.

[@richards2072]

Interesting videos but wish you'd showed us what the crumb looked like.

[@danielbocelli]

Lovely video! I would prefer no background music. Thanks!

[@peterhobit]

Hahaha, I didn't even notice the background music until you commented about it.

[@komaladevi6613]

May i know the ideal ratio between the dough's weight n the pan's volume for this split tin loaf?

[@Foodlover16459]

Can i use yeast only without starter?

[@ghoreishi10776]

I didn't understand some part of kneading that explain repeat the process 5 or 6 times . Which process?

[@O.G.Alphaborn]

Hello what was the temp. and no mention of the starter?

[@rebeccanation8669]

Water should be between 100 and 110 degrees fahrenheit for the yeast. Oven at 475f, cook for 30-35 minutes.

[@nonastanton4030]

What type of flour

[@benkasminbullock]

Very informative but I think it would be a better video if it went through the quantities and temperature etc. or at least put them on the screen.

[@gancarzpl]

The music is too loud .