Crusty Cob Loaf

I’m trying Paul Hollywood’s Crusty Cob Loaf this week.  The recipe is very similar to the baguette recipe, with the addition of 3 tablespoons of butter.  Also, this recipe makes just one large loaf, so the crust won’t be quite as important as with the baguettes.  I read the recipe reviews before I started, and many of the British reviewers thought the loaf was too salty.  I decided to follow the recipe exactly and see for myself.  I suspect that my American palate, which is accustomed to way too much salt, will not even notice the salt in the bread.  I don’t think I’ve ever eaten a piece of plain bread and thought “Hmmm, too salty”.

My translation from British to American measurements:

Crusty Cob Loaf

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Course Bread

Cuisine British

Ingredients

  

• 4 cups bread flour
• 3 tablespoons softened butter
• 4 ¼ teaspoons instant yeast
• 2 teaspoons salt
• 1 ¼ cups warm water (105°F to 115°F)

Instructions

 

• Mix all ingredients in a stand mixer using the dough hook on low speed. You don’t need to scrape down the sides of the bowl, as the dough forms it will clean the sides of the bowl by itself.
• After the dough forms and cleans the sides of the bowl, continue to knead on low to medium speed for 5-7 minutes.
• Form the dough into a ball, cover the outside of the dough with olive oil, and return to the mixing bowl to rise. Cover the bowl with a dishtowel or plastic wrap to keep the dough warmer. Let it rise for 1 hour, or until doubled in size.
• After 1 hour, knock the air out of the dough and knead it a few times on a lightly floured surface.
• Form the dough into a round loaf and place it on a parchment lined baking sheet. Cover it again with a dishtowel or plastic wrap and let it rise for 1 hour more, or until doubled again in size.
• Preheat the oven to 425°F. Place a pie tin on the bottom rack.
• Lightly flour the top of the loaf, then use a razor blade or sharp knife to cut a diamond pattern across the top of the loaf. The cuts should be about ½ inch deep.
• Before placing the bread into the oven, add about ¾ cup of water to the pie pan to create steam. Bake the bread for about 30 minutes or until golden brown on top.

This loaf had a nice crust, but it was a quite dense inside.  We definitely didn’t think it was too salty.