For the last few months we’ve been making tinned sourdough loaves on Saturdays. People are often surprised that they’re sourdoughs as we’ve gotten used to a certain look for the sourdough loaf – round with an arching crest bursting from a blistering crust. These tins look kinda basic by comparison, like you might find in a supermarket.
So what’s good about them? Well, they fit better in the toaster! Not to mention there’s something deeply satisfying about a square sandwich.
It’s also an important part of the Real Bread Campaign to make it clear that “real bread” can look ‘normal’, and that’s OK. We naturally get excited by the aesthetic opportunities available to the artisan baker, the ability to produce something unique that delights the eye as much as the taste buds. But there’s an honest beauty to be found in the tinned loaf: the simple shapes and smooth crust; the form following function. We should embrace and celebrate it.
Our version of the sourdough tin has hidden depths, mixing two very different grains to produce a pretty unique loaf. This is a white wheat loaf made with a rye sourdough starter which gives it some special advantages.
Firstly, we are able to proof the dough at an ambient temperature, meaning it doesn’t take up precious space in the fridges.
Secondly, the rye slows down the ferment while also giving the dough a boost, helping it rise in the tin and producing a lovely smooth, domed crust.
Finally, the whole process fits neatly within our existing baking schedule meaning we can make more bread for you!
And of course all these elements, from the mix of grain to the method of fermentation, produce a texture and taste unique to this loaf.
The sourdough tin is available to pre-order. We’re very proud of this loaf and hope you’ll give it a go!