I’m very proud of this high tin loaf. It’s a wholewheat white sourdough with a little oat bran and potato starch. Perfect for old fashioned genteel ‘tea sandwiches’.
When it cooled I discovered it had a beautiful soft crumb and chewy crust. Basically better than a supermarket loaf, made with very little effort thanks to using my bread oven to knead it.
I just add the various flours, salt and sugar to warm water. Then my sourdough mother goes in and finally one and a half teaspoons of dry yeast.
The bread oven kneads then does the first prove in a nice warm, humid environment. I then remove the dough and fold it into the right shape for the tin. I don’t punch it, I want to keep the air within the dough.
It rises again in an oiled loaf tin then when it has that nice domed top I bake it at 240°c. I have learnt to smell when the loaf is ready. This one took just under 40 minutes. My Rye bannetons take around 50 minutes.
Making your own bread is just so simple, satisfying and delicious. I will never buy industrialised commercial packaged supermarket bread - if I can help it - again.