Wednesday, 30 August 2017

Bread: basic cob loaf

I have copied this from my main blog because it belongs in here too.

I found this book on the 'reduced' shelf of a local 'sell everything cheap' type shop and pounced on it with glee!
My goodness, it is a treasure chest of recipes.  Each one I have looked at so far I want to make and I can see it's going to be a 'make a new one each week' situation.  I can't do more as I don't get through enough bread to justify more.

Today, I started working through, leaving the first recipe, which is soda bread, for when my friend (who can't have yeast) comes to stay, and going on to the second, a very basic cob   More or less the recipe I use but without the sugar and oil so just water, yeast, salt and water.  I'm always amazed that such very simple ingredients can produce something so tasty and mouthwatering.

It's just finishing off in the oven as I'm typing so by the end of this entry it should be out and I can take a photo.  The only problem is that it seems to be coming out a bit flat and that, I am sure, is down to my shaping.  You create the tension in the loaf by shaping and, as I usually use a tin, I'm not great at it.  Much do better and I will work on it!

And here it is, hot and fresh out of the oven.  Not bad for before 8:00 am, eh?  But I will definitely work on my shaping technique and the slashes need to be deeper and much more even.

As it is a very basic loaf and the recipe is already out there, I see no problems with listing the ingredients.  The method is what you do with all bread so I won't post it here.
I made half amounts so . . .
350g strong white flour
extra flour for dusting
5g fine sea salt (I used ordinary salt)
a scant tsp fast action yeast (around 4 to 5 g)
around 225 mls/g lukewarm water

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