The Sourdough School

Baking Courses specialising in Nutrition and Digestibility of Bread

Based in rural Northamptonshire, within the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home, we teach the art and science of Baking As Lifestyle Medicine (BALM). We offer a range of testing and bread making courses to personalise bread, tailored to suit your digestion, gut health, and genetics.

+44(0)7813308301
[email protected]
Follow on Instagram

Student Login

Click here
to request a callback

Navigation

The Classic 10-Minute Sourdough Tin Loaf

Learning Objective

This recipe is the foundation loaf.  You apply the basic principles of fermentation and use the specific timings, temperature and flour needed to achieve a classic Sourdough Tin Loaf that can be made in just 10 minutes of active time. The aim of this recipe is to put into practice the knowledge of when best to use your starter, and how to find a rhythm and routine to your baking, making it possible for anyone with a busy life to be able to bake sourdough.

Learning Outcome

This loaf allows you to make a loaf in just 10 minutes the results of the fermentation as your loaf bakes. You will learn about timings and temperature, and how to bake a basic tinned loaf that is a joy to eat every day.

Even if you are a seasoned sourdough baker, this is where I suggest you start. We know from experience that when starting to bake sourdough, mastering a tin/pan loaf means you are much more likely to succeed with more advanced breads, as you have taken the time to understand every bake. You will be delighted to know that my new book is called 10-Minute Sourdough, and follows the same principles as the recipes you will find in the Club. When you start baking sourdough, there is so much to learn.  The very first thing is to learn a rhythm, and to recognise what good, robust fermentation looks like, so I recommend that you begin with a tin loaf. It gives you time to get into the rhythm of the schedule and  to understand the basic principles of flour. This recipe has my suggestions for timings and temperatures that suit a typical working day. It is an ambient bake, and the timings mean that you refresh your starter before you go to bed, and then bake to a convenient schedule that fits in with your day.

This loaf is 50 per cent wholegrain...

To continue reading, subscribe now for unlimited access and join the club.  

Learn to make Sourdough – we'll send you a free starter to get you going.  Start your journey today and find out more about how sourdough is the healthiest bread, and how apply our 7 core principles to your baking to help your digestion and benefit your overall health and wellbeing. 

There is a world of information and core knowledge inside the club, and you will be supported by a whole community of bakers as you learn.

The club is alive with baking and conversations: discover the latest research, tips, enjoy regular inspiring recipes and brilliant webinars, explore our interactive forum, join our new book club, and get access to member discounts.  You will also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell and the courses on offer at the Sourdough School.

If you are not able to join at the moment, then please subscribe to our Sourdough Club magazine and keep up to date.

In the meantime, please do follow us on Instagram & Facebook.

LOVE BAKE NOURISH

Existing Member Login

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

Email Sign Up

BANT Member
Lifecode GX