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 Online Bread Making Courses in the Homebaker's Club: https://www.bakewithjack.co.uk/online-courses Dough Scrapers and more in the SHOP: https://www.bakewithjack.co.uk/shop Buy my BOOK Amazon US: https://www.amazon.com/BAKE-JACK-Bread-Every-Day/dp/1529109701 Amazon CA: https://www.amazon.ca/dp/1529109701?tag=prhca-20 UK and everywhere else: https://smarturl.it/BakeWithJack Sign Up Home Baker’s Bulletin: https://www.bakewithjack.co.uk/youtube-mailing-list-sign-up Follow on Instagram: https://www.instagram.com/bakewithjack Follow on Facebook: https://www.facebook.com/bakewithjack THANK YOU for supporting me on Patreon: https://www.patreon.com/bakewithjack