Ok, I know we've been here before BUT that was ages ago, like years ago! The last video I made about shaping up a tinned loaf is now SUPER old, painfully slow and more than a little bit awkward let's be honest. So now, in the spirit of the Back to Basics Trilogy we did a while ago I have refilmed this one bigger and better than before.

I hope you don't mind but I felt it was time :-)

My Tin Dimensions

2lb Tin:

Base 10cm x 16.5cm

Top 13cm x 20cm

Height 8.5cm

1lb Tin:

Base 7.5cm x 13cm

Top 10.5cm x 16cm

Height 7cm

LONG 2lb Tin:

Base 8cm x 27cm

Top 11cm x 30cm

Height 7cm

Dough Spec for one 2lb loaf or two 1lb loaves

400g Strong White Bread Flour

100g Wholemeal Flour

340g Room Temperature Water

10g Olive Oil

12g Fresh Yeast (7g dry)

8g Salt

Quick Guide Method

Dissolve yeast in water, mix all ingredients together.

8 Minutes kneading on an UNFLOURED surface

1 hour rest

Divide and preshape into balls

15 minutes rest

SHAPE

1 hour rest/final rise

40 minutes bake at 190C Fan/338F/Gas Mark 6