{"id":552,"date":"2012-11-20T21:54:48","date_gmt":"2012-11-20T21:54:48","guid":{"rendered":"http:\/\/www.flourandwater.co.uk\/?p=552"},"modified":"2015-04-28T17:10:02","modified_gmt":"2015-04-28T17:10:02","slug":"split-tin-for-tea","status":"publish","type":"post","link":"https:\/\/www.flourandwater.co.uk\/blog\/split-tin-for-tea\/","title":{"rendered":"Split Tin for Tea"},"content":{"rendered":"<p>I have a soft spot for milk loaves. There are fashions in the bread world as there are in every other field of endeavour, and freeform loaves with wild, open textures are still very much where it&#8217;s at right now. There is, though, much to be said for the refinement of a good <em>pain de mie<\/em>.<a href=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-and-tin.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-553 size-full\" title=\"Split tin and tin\" src=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-and-tin.jpg\" alt=\"\" width=\"321\" height=\"480\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-and-tin.jpg 321w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-and-tin-200x300.jpg 200w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-and-tin-158x236.jpg 158w\" sizes=\"(max-width: 321px) 100vw, 321px\" \/><\/a>I made a split-tin loaf by dividing the dough into two balls and placing them side by side in the tin to rise. Although this marginally increases the area of the crust, the reason for doing this is aesthetic rather than practical. An alternative is to divide the dough and roll it into two &#8216;sausages&#8217;. Laid together to rise, the resulting trough runs lengthways instead of across the loaf.<a href=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-aerial-shot.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-554 size-full\" title=\"Split tin aerial shot\" src=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-aerial-shot.jpg\" alt=\"\" width=\"480\" height=\"321\" srcset=\"https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-aerial-shot.jpg 480w, https:\/\/www.flourandwater.co.uk\/blog\/wp-content\/uploads\/2012\/11\/Split-tin-aerial-shot-300x200.jpg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/a>Personally, I prefer it this way round. Great for sandwiches, toast, or just with a little good butter.<\/p>\n<div id=\"themify_builder_content-552\" data-postid=\"552\" class=\"themify_builder_content themify_builder_content-552 themify_builder themify_builder_front\">\n\t<\/div>\n<!-- \/themify_builder_content --><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I have a soft spot for milk loaves. There are fashions in the bread world as there are in every other field of endeavour, and freeform loaves with wild, open textures are still very much where it&#8217;s at right now. There is, though, much to be said for the refinement of a good pain de<a class=\"more-link\" href=\"https:\/\/www.flourandwater.co.uk\/blog\/split-tin-for-tea\/\"> read more&#8230;<\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/552"}],"collection":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=552"}],"version-history":[{"count":6,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/552\/revisions"}],"predecessor-version":[{"id":3145,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/posts\/552\/revisions\/3145"}],"wp:attachment":[{"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flourandwater.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}