White Split Tin Loaf

This month's loaf from Bake with Jack Homebakers' Club lesson was looking back to a loaf of old.  During the online 'lesson' we had quite a bit a history and what different yeasts have been used over the centuries.  Although I have made bread with sponges before I had never seen it being done, and had not realised how well to mix the liquid and yeast mixture bringing in the surrounding flour until it was a thick paste.  Jack explained that this was a technique giving extra time and hence taste and this could be used with almost any dough.  In future I shall have all the ingredients ready and start this part of the process early in the morning.

I then had the dilemma of what loaf tin to use. I didn't have the shallower rounded loaf tin that Jack used, and my various tins and those above are just a selection I felt were not quite the right size.  I have what was bought as 1 lb and 2 lb aluminium loaf tins from Silverwood.  Ages ago I realised that certainly for the type of bread I baked they needed more dough, and this was confirmed simply by measuring the volume using water and comparing them to my reliably 1 lb and 2lb loaf tins.

In the end I  used my 1lb Silverwood loaf tin for the dough which weighed 862g when mixed. Another recommendation from Jack was to make a baking parchment sling to line the tin, which certainly removed the fear of the loaf sticking and made it easier to remove.
 

For 500g flour there was the addition of 10g sugar and 25g butter, which certainly gave a wonderful aroma and colour.  I have often used milk in a white loaf but here there was just water. As instructed I used the bread knife to draw the cut and I did this right to the level of the tin.  Then there was a further rise of 15 minutes before going into the oven.

The  loaf is excellent and here they was absolutely no egg needed to achieve that glossy golden crust.

I rarely make a white loaf these days, and there are already things I want to make with this such as a lovely toasted sandwich, pain perdu and a good bread and butter pudding. Next time I shall definitely double up the recipe to bake two loaves. 

Whilst looking for the history of the split loaf tin I came across a blog with a whole list of recipes with history too, which I shall most probably dip into from time to time.  The Bread Club 20 Blogspot.