122: How to Shape a Loaf for a Tin - 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
-------------------------------------------------------------------------------------------------------------------------------------------------------------
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Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!
Видео 122: How to Shape a Loaf for a Tin - Bake with Jack канала Bake with Jack
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
-------------------------------------------------------------------------------------------------------------------------------------------------------------
Get ALL my content in your inbox every single Thursday for FREE. Sign up for your Home Baker's Bulletin here:
https://www.bakewithjack.co.uk/youtube-mailing-list-sign-up
The Bake with Jack Blog:
https://www.bakewithjack.co.uk/blog-1
BUY Bake with Jack Dough Scrapers and bits and bobs here (shipping worldwide!):
https://www.bakewithjack.co.uk/shop
Donate:
https://www.bakewithjack.co.uk/donate
Courses and Workshops with me:
https://www.bakewithjack.co.uk/
The books behind my head:
https://www.amazon.co.uk/shop/bakewithjack
Bake with Jack on social:
https://www.facebook.com/bakewithjack
https://www.instagram.com/bakewithjack
https://twitter.com/bakewithjack
Don’t forget to share your bread on Instagram using the #bakewithjack so I can see!
Видео 122: How to Shape a Loaf for a Tin - Bake with Jack канала Bake with Jack
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