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Cobber Cottage Loaf
The cottage loaf is a traditional bread shape originating from the stacking balls of dough one on top of the other to maximize oven space. A thumb pressed through the dough balls to stop them falling over in the oven. This bread dough could also be baked in a tin if you prefer.
Ingredients
- 500g Wessex Mill Cobber Bread Flour
- 2 tsp quick yeast
- ½ tsp sugar
- ½ tsp salt
- 250ml tepid water
- 2 tbsp oil
- plus oil, for tray
- plus flour, for dusting
Equipment
- 2 x mixing bowls
- 1 x large baking tray
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Place the flour, yeast, sugar, salt into a mixing bowl and stir to combine.
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Add the water, stir into a soft craggy and lumpy mass, then sprinkle the oil over the top and knead vigorously for a minute.
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Invert a larger bowl over the dough and leave in a warm place to rise, about an hour.
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Lightly press, stretch and fold the dough a few times. Dust with flour if needed.
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Cut off a quarter of the dough and roll both pieces into balls.
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Put the larger dough ball onto an oiled baking tray, place the smaller one on top and press your thumb down through the middle of both balls.
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Invert a large mixing bowl over the cottage loaf and leave to prove in a warm place for 45 minutes.
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Preheat the oven during the last 10 minutes of proving time, then remove the inverted bowl and bake for 35–40 minutes.
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Cool the loaf on a wire rack.
