Flicker’s Lair Blog

More freshly baked bread

by Steve on March 16th, 2010
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Is anyone tired of hearing about bread making yet?

Having taken a week off from bread making and baking it was back to the kitchen this weekend. I waned to try my hand at a different type of loaf and so I chose the “split tin” loaf. I had found this in one of Heidi’s favorite baking books. I was interested in the technique of getting the distinctive “split” that appears on the top of the loaf itself.

The ingredients themselves are standard flour, yeast, water and salt. Then mix, knead, place the dough in a covered bowl and allow the dough to rise. Then rather than just shaping the dough and placing on a tray in the oven, things are a little different. Shape the dough out into a rectangular shape. Then roll the dough up like a yule log or swiss roll, with the seam on the bottom tuck the ends under and place the dough into a standard loaf tin (18.5 cm X 12cm). Cover again and leave for about 30 minutes; until the loaf has about doubled in size. Then take a sharp knife and cut a slit down the center of the dough. Leave again for 10 minutes. Put the loaf tin into a preheated oven (450°F/230°C) for about 15 minutes, then reduce the temperature to 400°F / 200°C and continue to bake for 20 – 25 minutes or until it is golden brown.

Split tin loaf

The ingredients should make 1 loaf of bread. As is my want; I did things a little differently :-) . I found a 3lb bag of bread flour that came with some yeast that should make 4 loaves of bread (strangely it does not say how big those loaves should be). I took half of the flour and one packet of yeast and used this as my base for the dough. I did get my 2 loaves from the mixture and they do appear to have turned out pretty well. I used a packet of dry yeast rather than the fresh yeast from the original recipe.

Once again I feel that I should have allowed the dough to rise a little longer or perhaps have found somewhere warmer to have it rise. But other than that, this will be a bread recipe that will be used again.


Split Tin Loaf

  • 1½ lbs White bread flour
  • 2 tsp salt
  • ½ oz fresh yeast
  • ½ pint warm water
  • 4 tbs warm milk
  1. Grease the 2lb loaf tin
  2. Sift the flour and salt into a large bowl
  3. Mix yeast in the warm water
  4. Make a well in the flour and pour in the yeast mix.
  5. Using your fingers gradually mix together the flour and yeast mixture until you form a batter. You will not have mixed all of the flour at this point.
  6. Leave the batter mixture in a warm place for about 20 minutes.
  7. Add the milk, mix and form a dough.
  8. Turn out the dough onto a lightly floured board and knead for 10 minutes or until smooth and elastic. Place this in a lightly oiled bowl and cover with some lightly oiled plastic wrap. Place the bowl in a warm place for about 1 hour or until the dough has almost doubled in size.
  9. Knock the dough back down and then turn out and form into a rectangle. Roll the dough up length ways and turn the ends under. Place the dough into the loaf tin (seam side down).
  10. Cover tin and leave to rise for 30 minutes
  11. Cut a slit down the middle of the loaf. Dust with a little flour and leave for 10 minutes.
  12. Place in a pre-heated oven (230°C / 450°F) for 15 minutes. Reduce the heat to 200°C/400°F then continue to bake for 25 minutes.

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1 Comment

  1. Looks yummy!

    Comment by Christine — March 16, 2010 @ 11:15 am

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