Hello. I’m jumping ahead a bit to loaf number 6 of Project BreadHead because I don’t have any clay pots for loaf 5 yet. Hopefully get those this weekend! But in the meantime, here is my attempt at the Split Tin:
Flour, salt, yeast, milk and water. Again, I used milk powder as soya milk doesn’t work so well.
Mix up your yeast in a jar and leave for 10 minutes. Should get a bit foamy and a lot smelly!!
Mix the salt and flour and sift. Create a well and pour in the yeast mixture.
Now, the recipe says you should get a batter and to keep adding flour until fully mixed and then to leave for 20 minutes. It should turn to a sponge and bubble on top. Then you add the milk and mix to a dough. Mine didn’t do that. It just went straight to dough. Not sure why, I think I need a bigger mixing bowl so I can gradually add the flour. I might try this loaf again at some point, it’s a really handy shape for sandwiches so I can definitely see a future use. Knead for 10 minutes and leave to rise for around an hour. I made a second loaf today and left both of them to rise for longer than an hour while I juggled them.
Knock back the risen dough and knead gently for a couple of minutes and shape into a rectangle and place inside a loaf tin. Leave to rise for another 30 minutes.
Use a sharp knife and score down the middle and leave for 15 minutes. Originally, bakers would put two doughs into one tin to create the split but it’s just easier to slice it.
Bake on gas mark 8 for 15 minutes, turn down to gas mark 6 and bake for 25 minutes more. Tapping the bottom should give a hollow sound. Leave to cool on a wire rack. Looking at the result I should’ve sliced much deeper, almost replicating the two dough method.
Serve. Last time it was a Quorn chicken burger. This time it’s roast pork. Much better!!