The ONLY Sourdough Tin Loaf Recipe with Foolproof Results

[@summerwindom8602]

Matthew, thank you so very much for this recipe! I followed it to the letter (almost)😊 The result is one of the best loaves I have ever made. So delicious and toasted with butter and my homemade kumquat jam…..insane ❤❤❤❤❤

[@martin_granola]

bread looks great duffy

[@matthewjamesduffy]

🙏🙏🙏

[@filon4you1510]

Nice bread , 👍👍

[@matthewjamesduffy]

Thank you for watching.

[@Sourdough_and_Sentiment]

Looks wonderful! Do you have a link to the tin you're using?

[@matthewjamesduffy]

Thank. you! These are from Rackmaster UK

[@barrychambers4047]

Thanks Matthew! If, for health reasons, I wanted to try this without the butter and honey about how much water would I need to add to replace those ingredients, would you guess?

[@matthewjamesduffy]

@@barrychambers4047 I would just remove them and leave the water as it.

[@ThePeacemaker-f4d]

Great recipe. Just wondering, would you say steaming is completely necessary for a tin loaf? Typically recipes don't use steam, so I'm curious to see why we would need steam for this type of loaf. Also, if we have a pullman loaf pan with a lid, would steam no longer be necessary?

[@matthewjamesduffy]

Thanks for watching! I like to use steam for this type of bread but you could def do without. When I use a pullman for this I still steam but tbh I have no idea if that's necessary.

[@johnp1992]

I have a kilo bag of sprouted rye flour. Do you think it is reasonable to sub sprouted for the rye - without other modifications?

[@matthewjamesduffy]

@@johnp1992 Yeah great question I'd say go for it. The bread MIGHT move a bit faster but that's not a bad thing!

[@AT02129]

What size is the loaf in you're using for this?

[@matthewjamesduffy]

@@AT02129 9x4”

[@AT02129]

@@matthewjamesduffy thanks!!

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[@aniakordiuk7724]

Why don’t you add the butter, honey & salt at the start?

[@robind.5370]

Or….could you and not do the autolyse

[@MichealBeaulieu]

@@robind.5370 salt gets in the way of the yeast and flour doing it's thing. If you can add water to the flour, let it rest, then add salt after a while :)