122: איך לעצב כיכר לחם לתבנית - Bake with Jack

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