Hovis tin bread

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Recently found an old hovis tin in a junk shop (they had others so i might be back!). After a session with a brillo pad the rust came off and revealed the beauty of the tin.

This morning I made my first bread in the tin. I am dedicated to Dan Lepard’s no knead bread. It isn’t so much that you don’t knead the bread, you just don’t knead it for long or harshly. Every ten minutes you stretch fold and turn the bread eight times and return to the bowl, this is done three times before it is left to prove and then shaped and then proved again. The photo above shows the bread before putting it in the oven.

Ingredients

300g stoneground wholemeal flour
100g white strong flour
1 yeast packet fast action
1 tsp salt
300ml warm water ( though I added a little more, the wetter the better)

Mix till shaggy, then cover with a tea towel and leave for ten minutes. Take the dough out of the bowl and stretch fold and turn eight times, return to the bowl for ten minutes. Repeat twice more and then leave for 45 minutes, then shape the bread by rolling it tightly, tucking the ends in and placing it seam side down in the tin, leave to prove for a final 45 minutes. Slash the top of the loaf sprinkle with flour and bake for 35 mins.

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