This is my best bread recipe for Cob.
Ingredients for the Starter :-
1.25 tsp dried yeast
60ml water
125ml tepid milk
1 tsp malt extract
200g strong bread flour ( Tesco carry this or fill up a bag at your local bread bakery )
Ingredients For the Dough :-
1,25 tsp yeast
200ml water
300g strong bread flour
2 tsp salt
To make the Starter
sprinkle yeast into water and milk in a bowl add malt stir. Add flour, mix to thick paste, cover with tea towel and leave to ferment for minimum of 12 hours.
To make Dough:-
Sprinkle yeast into 100ml of the water, leave for 5 mins to dissolve. Add flour and salt in a large bowl and mix. Make a well in centre and add your Starter ( which is now 12 hours old ) and add the yeasted water.
Pour half of remaining water, mix in the flour, stir in the reserved water as needed to form a soft dough.
turn the dough out onto a floured surface an knead for 10mins, then rest it for 5 mins followed by a further 5 min knead.
put the dough in a clean bowl, cover with tea towel and let it rise somewhere warmish until trebled in size. Knock the air out of it and let rise a second time until Doubled in size ( approx 1.5 hours )
Carefully Take it out of the bowl, shape into a football shape but obviously flat bottomed, slash the top with 3 parallel lines .5 cm deep, then another 3 slashes at right angles to the first slashes. At all times handle gently, the object is to keep much of the air inside
Gently put it into your oven and cook in a PREHEATED oven at 220 degrees ( usually the hottest setting your oven will run at )
Cook for approx 50 mins or until it sounds hollow if tapped underneath with your knuckles.
Leave on a wire rack to cool
Enjoy
Kindest Regards
Paul
artistpaul
Topic: home made bread (Read 3350 times)
