Organic White Cob Loaf

Method

1. Tip the flour into a bowl and then add a pinch of salt and 7g of dried yeast.
2. Measure approx 340ml tepid water into a jug
3. Make small well in the centre of the flour & gradually add the water, mixing until all the ingredients have pulled together into a soft ball of dough. Lightly flour your work surface and tip the dough out. Your dough should be soft and pliable.
4. With the heel of your hand gently knead the dough for about 7 minutes. If preferred a processor may be used at the slowest speed using a dough hook.
5. Place the dough back into the bowl, cover with a tea towel and leave in a warm place for about 50 minutes, or until it has doubled in size.
6. The dough should be soft to touch and full of air. Scrape it out onto a floured work surface.
7. Knock out the air, knead briefly and mould. Using the side of your hand shape the side into a round cob shape. Once you have the shape dip the top into the middlings so it is well covered.
8. Place on your lined baking tray, cover with tea towel and prove again – for approx. 30 mins – Press your finger into the dough – if it leaves an indentation it is ready to go into the oven.
9. Place the tray into a hot oven at 220’c and bake until golden brown – approx 40minutes.
10. Check to see if your bread is ready by tapping the base of the loaf – if it sounds hollow it is ready.
11. Leave your bread to cool and then slice and enjoy!