Recipe card
- Makes
- 1 tin loaf
- Tin
- 900 g / 2 lb, about 23 × 13 cm (9 × 5 in)
- Hydration
- 65%
- Levain
- 20%
- Final proof
- 3 to 5 hours, or overnight cold
- Bake
- 200°C / 400°F, 40 to 45 min
Ingredients
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 500 g | 100% |
| Water | 325 g | 65% |
| Levain (100% hydration) | 100 g | 20% |
| Unsalted butter, soft | 30 g | 6% |
| Honey or sugar | 20 g | 4% |
| Salt | 10 g | 2% |
| Total dough | 985 g | 197% |
Milk can replace up to half the water for a softer, richer loaf. Warm it to about body temperature first.
Method
- Mix. Combine flour, water, levain, honey and salt until no dry flour remains. Rest 20 minutes.
- Add butter. Work the soft butter in by squeezing and folding until the dough is smooth again. This takes a few minutes and feels messy at first.
- Develop. Knead on the bench for 5 to 8 minutes, or give four sets of stretch and folds 30 minutes apart. Lower-hydration dough benefits from more strength for a high, even rise.
- Bulk. Leave covered at 24 to 26°C (75 to 78°F) until risen about 50%, usually 4 to 5 hours from mixing.
- Shape. Grease the tin. Pat the dough into a rectangle as wide as the tin is long, roll it up tightly, and place it seam side down in the tin.
- Proof. Cover and leave until the dough domes 1 to 2 cm (about ½ in) above the rim, 3 to 5 hours at room temperature. Or refrigerate overnight and finish at room temperature the next morning.
- Bake. Bake at 200°C (400°F) for 40 to 45 minutes. If the top darkens too quickly, cover loosely with foil for the last 15 minutes.
- Check and cool. The loaf is done when it sounds hollow underneath and reads at least 93°C (200°F) inside. Turn it out at once, brush the top with melted butter if you like a soft crust, and cool completely on a rack before slicing.
Why it works in a tin
A tin supports the dough on three sides, so you can use a lower hydration and less shaping tension than a free-standing loaf. The sugar and butter slow down crust formation and keep the crumb tender for several days. Without steam, the crust stays thin and soft.
Tips
- Do not under-proof. A tin loaf that goes in too early can tear along the side or split across the top. Let it crown above the rim.
- Use the poke test. Flour a fingertip and press gently. If the dent springs back slowly and only partly, it is ready.
- Slice when cool. A warm enriched loaf squashes under the knife and looks gummy.
- Store it wrapped. Keep at room temperature in a bag or bread bin for 3 to 4 days. Slice and freeze for longer and toast straight from frozen.
Variations
- Half whole wheat: replace 250 g bread flour with whole wheat and add 15 to 25 g extra water.
- Dairy-free: use olive oil or a neutral oil instead of butter, at the same weight.
- Two smaller loaves: divide between two 450 g (1 lb) tins and start checking about 10 minutes sooner.
Want to scale the recipe? See baker's percentages or plug the numbers into the calculator.