A simple and easy-to-make sourdough tin loaf. While I often bake bâtard style loaves we really enjoy having a sourdough sandwich loaf at home for weekdays. Quickly toasted for breakfast or made into a hearty sandwich for lunch, this sourdough bread is a wonderful household staple.
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▼ ▽SEE THE FULL RECIPE
▼ ▽INGREDIENTS:
– Bread Flour (395 grams)
– Rye Flour (44 grams)
– Water (333 grams
– Butter (33 grams)
– Salt (10 grams)
– Honey (33 grams)
– Levain (54 grams)
▼ ▽TIMESTAMPS:
00:00 – Introduction
00:43 – Ingredients and Tools
01:19 – Mixing
05:20 – Bulk Fermentation
05:50 – Fist Fold
06:56 Second Fold
07:23 – Shaping
08:41 – Score and Bake
10:44 – Sourdough Crumb Shot
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9 Comments
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?
What size is the loaf in you're using for this?
Why don’t you add the butter, honey & salt at the start?
bread looks great duffy
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?
Nice bread , 👍👍
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Looks wonderful! Do you have a link to the tin you're using?
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 ❤❤❤❤❤