Sourdough baked in a tin
This is an example of the practical thing that will be in my book. Helping to demystify the world of sourdough. Sourdough baked in a tin which means no need for proving baskets.
Yes! You can put the sourdough in a tin for the last rise the same way it’s done for a baker’s yeast loaf. This is particular helpful if you have a high hydration or a slack dough.
Sourdough is just another way of raising dough.
There is nothing special or baffling about sourdough. Sourdough is as approachable and ordinary as a baker’s yeast loaf. I maintain it’s easier than yeast dough to work with because it’s forgiving, yeast dough can over-prove easily.
The secret is if your starter (levain/leaven) has enough yeast cells in it ( if it’s ripe at the point of using it) the dough will rise all by itself, with very little help from you. The biggest difference between the two styles of making dough is time, sourdough needs more time.
I see sourdough as the laziest way of making bread. Why? Because with no extra effort, other than feeding the starter, a gorgeous tasting crumb is achieved using the most tasteless of ingredients; white roller mill flour.
It’s much harder to achieve a flavoursome crumb with baker’s yeast unless resorting to adding other flours, bran, or seeds for flavour.
“Sourdough baked in tins won’t taste the same”, I’ve heard this said but it’s not true.
There is no impact to the flavour of the crumb whatsoever, the aeration, mouthfeel and flavour are the same as loaves baked without a tin. The big difference between sourdough baked in a tin or without, is the compromise of the crust on the sides of the loaf.
Nothing is going to happen in that last rise that will be penetrating the skin of the dough to change the flavour. The only difference with the tin is the heat transfer in the oven has to go through the metal sides. While it is rising the dough is forced up so there won’t be those big sideways holes that sometimes happens with sourdoughs.
Rye sourdough breads are often baked in a tin.
Putting sourdough in a tin means it will the same as a baker’s yeast loaf. There’s no artisan-look about it, and perhaps that’s a reason why some may not want to.
Why is sourdough traditionally not baked in tin? Is it because Britain had the history of the sandwich tin and Europe didn’t?
Making bread should fit around one’s life
Making bread should be a pleasurable experience and I think there’s too much faff around making bread. Make it the way it suits your routine. Bread doesn’t have to be a challenge in need of conquering, it can be gratifying because it’s so simple to make.