When you start baking with sourdough there is a lot to learn. You can quickly become overwhelmed by various — often conflicting — recipes telling you how and when you should knead your dough, for how long you should let it prove, and much else besides.
I would always recommend that people start with this tin loaf recipe because it bypasses many of those steps.
It’s great because because the tin itself gives the sourdough its shape, which means you don’t need to rely the traditional “stretch-and-fold” method or on shaping to strengthen the structure of the bread, as you do with freestanding loaves — those beautiful circular ones which populate everyone’s Instagram feeds these days.
This is probably the recipe I bake most regularly — you can knock it up with minimal effort day after day. It probably requires a total of 15 minutes of effort. For the rest of the time, it is working away on its own.
