📝 About This Recipe
A quintessential British classic, the Cob Loaf is celebrated for its distinctive round shape and a crust so shatteringly crisp it sings when sliced. This artisan version features a slow-fermented dough that yields a soft, airy crumb with a deep, complex flavor profile. Whether served as the centerpiece of a Sunday roast or hollowed out for a decadent creamy dip, this loaf represents the pinnacle of rustic home baking.
🥗 Ingredients
The Dough Base
- 500 grams Strong White Bread Flour (high protein content is essential for structure)
- 320 ml Warm Water (approximately 100°F or 38°C)
- 7 grams Fast-Action Dried Yeast (one standard sachet)
- 10 grams Fine Sea Salt (essential for flavor and controlling yeast growth)
- 25 grams Unsalted Butter (softened at room temperature)
- 1 teaspoon Honey or Granulated Sugar (to feed the yeast and aid browning)
The Finish
- 2 tablespoons Extra Bread Flour (for dusting the top)
- 1 cup Boiling Water (for the steam tray in the oven)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the bread flour and sea salt. Create a well in the center of the dry ingredients.
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2
In a separate jug, combine the warm water, yeast, and honey. Stir gently and let sit for 5 minutes until a light foam forms on the surface.
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3
Pour the yeast mixture into the flour well. Add the softened butter. Using your hands or a sturdy wooden spoon, mix until a shaggy dough forms and no dry flour remains.
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4
Turn the dough onto a lightly floured surface. Knead for 10-12 minutes by hand (or 7 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and passes the 'windowpane test'.
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5
Shape the dough into a tight ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and leave in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently tip the risen dough onto a clean surface. Do not 'punch' it down aggressively; instead, gently fold it over itself to deflate the large air bubbles.
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7
Shape into a neat, tight round cob. Do this by pulling the edges of the dough into the center, then flipping it over and rotating it between your palms to create surface tension on the top.
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8
Place the shaped loaf onto a baking tray lined with parchment paper. Cover loosely and let rise for another 45-60 minutes until it has grown significantly and feels light to the touch.
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9
Preheat your oven to 425°F (220°C). Place an empty roasting tin on the bottom rack of the oven while it preheats.
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10
Just before baking, dust the top of the loaf generously with flour. Use a very sharp knife or a baker's lame to score a deep cross (about 1/2 inch deep) across the top.
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11
Slide the loaf into the oven. Carefully pour the boiling water into the hot roasting tin at the bottom to create a burst of steam—this is the secret to a professional crust.
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12
Bake for 35-40 minutes. The loaf should be a deep golden brown and sound hollow when tapped on the base.
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13
Transfer to a wire rack and allow to cool completely for at least 1 hour before slicing. This allows the internal structure to set.
💡 Chef's Tips
Always use a kitchen scale for flour and water; volume measurements can be inaccurate for bread baking. If your kitchen is cold, let the dough rise inside an oven that is turned off with the light on. The 'windowpane test' means stretching a small piece of dough; if it stretches thin enough to see light through without tearing, the gluten is ready. For an extra-crunchy crust, spray the loaf with a little water from a mister bottle every 10 minutes during the first half of baking. Avoid slicing the bread while hot, as the steam escaping will make the remaining loaf gummy and dry it out faster.
🍽️ Serving Suggestions
Hollow out the center and fill with a warm spinach and artichoke dip for the ultimate party appetizer. Serve thick, warm slices slathered in salted cultured butter alongside a hearty beef stew. Use day-old slices for the best French Toast you've ever tasted. Pair with a sharp English Cheddar and a crisp Pale Ale for a traditional Ploughman's lunch. Toast slices and top with smashed avocado, chili flakes, and a poached egg.