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White Crusty Split Tin

1184g Shipton Mills Canadian Strong Bread Flour

650g Cold Water

21g Salt

18g Instant or Fast Acting dried yeast

12g Dough Improver - Used at 1% of flour weight

25g Oil

Pre-heat your oven to 230c and place a large shallow metal dish in the bottom of the oven

Weigh out all the ingredients, and add the dough improver and the yeast to the flour and mix well.

In the bowl of your mixer, add the water, salt and oil and then add the flour on top.

Start your mixer on the lowest speed setting and mix the ingredients until combined and the dough ball forms. Increase the mixer speed to a medium speed and knead the dough for approx 10 mins or until the dough is soft, silky and elasticated.

If you're not using any dough improver, at this stage you need to prove the dough for it's first prove before shaping it.

Rest the dough for 10 mins.

Weigh the dough to get 2 equal weight pieces, they should be approx 960g each. Shape each piece of dough to fit your tins and leave to prove in your usual place.

Once proved and ready for baking, slash the top lengthways and spray with water.

Put some ice cubes or about 125ml of water into the metal dish for steam and bake your bread for 15 mins at 230c, then turn the oven down to 205c and bake for a further 20 minutes.

The bread is ready when it sounds hollow when you tap on the bottom of the loaf. Leave to cool on a wire rack and don't slice it for at least 2 hours.