In this recipe you will learn to make an ambient basic sourdough 50:50 tin loaf
Learning Objective
You will learn how to make a delicious, easy and inexpensive classic recipe to share with your family. This is one of Dr Kimbell's ten minute sourdough bread formulas and the book 10 Minute Sourdough has lots of other similar recipes. In this version your dough is easily transformed it into a main centre piece that can feed the whole family and then some, quite simply by adding some extra ingredients.
| Makes: | 12 Servings |
|---|---|
| Level: | Beginner |
| Created Over: | 3 days |
| Kind of Bake: | Ambient overnight – 10-minute style – mixed in the evening and baked in the morning |
| Gut Factor: | A diverse loaf with inulin from the garlic which feeds your friendly bacteria |
| Diversity Score: | 15 if you include salt, oil and butter |
|---|---|
| Suggested Botanical Blend: | Just use shop bought flour |
| Prebiotic: | The fibre in wholegrain flour is a prebiotic |
| Probiotic: | Cultured Butter |
| Recommended For: |
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| Avoid if: |
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Introduction
This 50:50 loaf delivers diversity and fermented fibre to the gut in an easy to make affordable every day bread. In the video below De Kimbell explains more about why she approaches every loaf from the perspective of gut health.
One of the main reasons that we love the approach to the 10 minute tinned focaccia is that it makes really quick, simple suppers. It's an incredibly versatile dough – you can adapt these recipes to whatever's in your fridge or to whatever's in season. If this loaf is too much bread for you then simply halve the recipe or better still cut into 2 loaves and give one away. Or you can also slice and freeze one and eat the other of course.
If you suffer with IBS then you can still make this loaf, but I would suggest using garlic oil instead of garlic. If garlic is not a trigger then please feel free to add. For some chilli can be trigger, so please adapt account to your personal response.
One of the main reasons that I love the approach to the 10 minute tinned focaccia is that it makes really quick, simple suppers. It's an incredibly versatile dough – you can adapt these recipes to whatever's in your fridge or to whatever's in season. If this loaf is too much bread for you then simply halve the recipe or better still cut into 2 loaves and give one away. Or you can also slice and freeze one and eat the other of course.
If you suffer with IBS then you can still make this loaf, but I would suggest using garlic oil instead of garlic. If garlic is not a trigger then please feel free to add. For some chilli can be trigger, so please adapt account to your personal response.
I've added link in the ingredients list to Rocket Gardens. They are a small independent organic company I have been using for many years. I love being able to add the herbs into the bread. It brings an extra flavour dimension and the green colour is beautiful.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Rectangular tin 34 x 24 x4cm OR rectangular pan 13 x 9 x 2 inches (USA
- Olive oil spray
- Oven gloves
- A jug of tepid water in which to dip your hands when handling the dough
Tin Size
- Rectangular tin 34 x 24 x4cm OR rectangular pan 13 x 9 x 2 inches (USA)
Tin Advice
Grease generously with butter, then add a tablespoon of flour and tap until covered and knock out any excess
Suggested Starter
Status of Starter
bubbly, lively second-build starter
Hydration
75%
DDT
27°C (80°F)
Flours
To Ferment Your Dough
For The Dough
- Total water 750g at 28C/82F (remember to reserve 50g to bassinage with)
- 500g organic stoneground wholegrain flour 11.5% protein
- 500g organic strong white roller milled flour (ideally about 13% protein)
- 20g fine sea salt
- Butter to grease the tin with
- Extra ingredients:
- 150g olive oil
- 30g chilli oil
- Large handful of parsley, torn
- 5 or 6 cloves garlic, roughly chopped
- 1 or 2 chillis, chopped
- Pinch of coarse sea salt
Baking Time
Preheat your oven to 220C/428F/gas mark 7 for 30 minutes then drop oven temperature. Before baking drizzle the olive oil down the sides of the loaf before putting the tin in the oven. Bake for 45–50 minutes: it should have a beautiful burnished copper crust
Oven Position
middle shelf
Preheat Oven To
220°C/200°C fan/425°F/gas mark 7
Bake At
180°C/160°C fan/350°F/gas mark 4
Tutorials
Total Active Time: 9 minutes
| Step | Timings | Active Time (min) |
|---|---|---|
| Essential time saving tips before you begin baking | Before you start | |
| Refresh starter | Day 1 8pm first build | 1 |
| Refresh starter again | Day 2 8am second build | 1 |
| MIX vigorously. Then leave for 30 minutes. | 7:00pm | 2 |
| Autolyse for 30 minutes | 7:02pm | |
| Bassinage 1 incorporate 25g of the reserved water. | 7:30pm | 1 |
| Bassinage 2 incorporate the last 25g of the reserved water. Rest for 15 minutes. | 7:45pm | 1 |
| Prep tin. Transfer the dough to the tin & cover. Leave to prove overnight on the side in the kitchen | Day 2 8pm - Overnight | |
| Pop your starter back into the fridge | Day 3 8am | 1 |
| Bake your bread | Day 3 8am | 2 |
| Total Active Time | 9 |
Guidance, tips & techniques
Before you begin baking please read these essential time saving tips to make sourdough in just 10 minutes. To put it plainly, you won't be able to make this recipe in 10 minutes if you do not follow the advice on this page.
Build your starter
If you bake every day then you might not need to double refresh your starter, however if you leave it more than three days between bakes then do a back-to-back double refreshment. This is two refreshments that rebuild your starter to be robust enough to raise your bread. There are many recipes for what to do with the discard here.
Mix
This is a quick mix. Add just 700g of the water and your lively bubbly sourdough starter, (remember to reserve 50g of the water) whisk and then add the flours and the salt and mix your dough vigorously using a strong spatula for about 2 minutes. It will come together to form a stiff ball. Leave this to rest on the side in the kitchen for 30 minutes. It is a good time, while your dough is autolysing, to refresh the remaining starter in your jar and set it aside to ferment overnight at room temperature.
* Note: yes I do want you to put the salt in with the initial mix of the dough. recipes later on will ask you to hold back salt, but not with this technique.
Bassinage
When the gluten has had 30 minutes to develop, you can begin your bassinage. Bassinage is the technique of adding water to dough over a period of time. It's easy to do. You just add 25g of the water at a time to the bowl and squidge the dough with your hands to mix this in. It should take less than 1 minute to mix in the first 25g water. Cover and leave the dough for another 30 minutes. Repeat with the remaining 25g of water then allow the dough to rest for about 10 minutes. Again this should take less than a minute. There are detailed instructions on how to do this in the link in the steps.
Prove
Pour the olive oil and chilli oil in the tin, making sure that it is evenly distributed around the tin. Next, scatter the parsley evenly over the oil. Add the garlic, chopped chilli (add as much heat as you fancy!) and a pinch of salt. Place the dough in the tin, making sure the oil works its way up the side of the dough by moving it around a little. This way the dough won't stick to the tin as it rises. Cover with a shower cap and leave to prove on the kitchen table overnight. My kitchen is usually about 21C/70F.
Put your starter back in the fridge
Day 3 at 8 am is an important moment as both your loaf and your starter should have doubled overnight. So, before you bake your loaf in the oven, put your starter back into the fridge until you next want to rebuild it again for another bake.
Tips for baking your bread
Before baking, spray a very small amount of olive oil over the top of the dough in the tin to give you a golden finish. When you bake this focaccia, you must put the tin on a wire rack in your oven because the fierce oven can cause the parsley to burn in the bottom of the tin. Keep an eye on the tin so it doesn't burn.
If you like a crustier finish then you can also remove your loaf from the oven and if you wish, you can return the ‘naked’ loaf (without the tin) to the oven for a few minutes to create a lovely crunchy crust on the parts of the loaf that were covered by the tin.
Probiotic Serving Suggestion
How to Store
Once cool, store your loaf in a tin as the honey and butter can make it a bit too sticky for a tea towel. Best enjoyed within 3–4 days.
Learning Outcome
It is quick and easy to make a sourdough tin loaf into a very different bread and delicious bread with some simple alterations. I'd recommend using the Goldie in the colder weather to keep your starter active.
