White Tin Loaf

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Ingredients

Feed Starter

Ingredient	Amount	Calories
Rye Flour (for feeding)(edited)	50g	—
Water (for feeding)(edited)	50ml	—

Stiff Starter

Ingredient	Amount	Calories
Strong White Flour (stiff starter)(edited)	100g	—
Water (for stiff starter)(edited)	50ml	—
Rye Starter (from earlier step)(edited)	50g	—

Dough

Ingredient	Amount	Calories
Stiff Starter (from earlier step)(edited)	180g	—
Water(edited)	340ml	—
Strong White Flour (dough)(edited)	470g	—
Fresh Yeast(edited)	1g	—
Fine Sea Salt(edited)	10g	—
Olive Oil(edited)	5g	—

Recipe

Prepare Rye Starter

Feed the rye starter by mixing in the water and flour with a sterilised spoon.
Leave out for 8+ hours. For best results make sure your starter has risen as much as possible when you use it.

Prepare Stiff Starter

Mix strong white flour, water, and rye starter in a bowl.
Cover with cling film.
Leave out for 8-14 hours.

Prepare Dough

Mix water and fresh yeast in a bowl until dissolved.
Add the stiff starter and mix in well with hands.
Add the salt and strong white flour and mix for 1 minute.
Flour a work surface with strong white flour.
Stretch and tear dough using puma hand for 8 minutes.
Lightly oil the bowl.
Dough in bowl, fold dough using folding technique.
Cover with cling film. Wait 1 hour.

Fold. Leave covered with cling film. Wait 1 hour.

Fold. Leave covered with cling film. Wait 1 hour.

Fold. Leave covered with cling film. Wait 30 minutes.

Shape dough ready for tin(s) - video
Cover with cling film and leave in fridge for 10-12 hours.

Cook

Preheat oven to 240°C and wait 30 minutes.
Take dough out of fridge, spray oven with water, and cook for 25 minutes.
Turn in oven 180° and cook for 5 minutes.
Place on wire rack for 30 minutes before cutting.