Easy Way to Shape Tin Loaf – Twin High Tin

IMG_29581

This is an old method of shaping loaves for tins to ensure a more even crumb according to Paul Merry.  Since in this country we’re all about sandwiches, big holes or a holey crumb is not traditional (well since sandwiches have been around).  You might have seen this method of shaping two dough balls into the tin from Dan Lepard’s Simple Milk Loaf, it was the first time I had seen it and it stood out.

This way of shaping dough for a tin can result in a close tight crumb but that will depend on how the dough is treated.  For example if making Dan’s milk loaf it will give you a soft closed crumb because that’s what milk does to dough, also dough with high fat can have a similar result.  The tighter crumb below is my everyday day loaf with dried instant yeast and not a particular high hydration.

Further down you’ll see crumb with varying results of openness because of the different doughs, such as using little yeast with long fermentation, high hydration, fully risen before baking and so on, all of these will have an affect the resulting crumb.

Easy To Shape

You can’t guarantee a big hole-free crumb with this shaping method if the dough is made using the folding method, as the folding method leans towards producing a holey crumb.

The reason I now shape my tin loaves this way is because it’s so easy.  You have to weigh the dough equally for even baking.  You can also use more than two ball shapes in long tins.

The tin loaves below I used a very small amount of yeast to my normal loaf, something like 1-2 grm as appose to the normal 4-5 grm, the extra long rise results in an open crumb.  (this is dough without any milk/fat)