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Still binging the Great British Bakeoff show. They made a
cottage loaf and it was very intrigued by how terribly things could go wrong, the flavors you could add in and how to make the pieces smoosh together.
I set aside a saturday to give it a go!
Luckily i didn’t have to buy any new tools for this one!
Some of it was confusing, like how much water to add, and when it was done mixing.
I found that it seemed to not rise evenly between the 2 peices ( yes i did weight the whole thing and do math to divide it!)
cottage loaf – proofed
Even with it looking less than amazing before the oven, we had hope. The outcome was fantastic, it lasted 3 days/meals and was fluffy and delightful.
1 hour, 15 minutes
1 hour, 10 minutes
3 3/4 cups flour plus additional for dusting
2 1/4 teaspoons yeast
1 1/2 teaspoons salt
3 1/2 TBSP butter softened, or lard, cut in pieces
2 cups warm water Not quite 2 cups, it translates to 1.9 cups
pPut flour, yeast, and salt in a mixing bowl
Add butter or lard and 1 1/4 cups warm water, stir together
Once stirred together add the remaining water, adding small amounts until the mix is pulling together in a ball
Dust your counter with flour
Tip the dough out and knead for 5-10 minutes until the dough is soft and smooth
Place in an oiled bowl, cover and let prove until the dough is doubled in size
Once it’s doubled, punch it down, folding the dough to the center
Divide the dough into 1/3 and 2/3 chunks
Take the 2/3 piece and pat it to a rectangle, fold over in thirds long ways, then fold each end in, use your hands to pat and stretch the dough into a circle
Repeat with the smaller piece of dough
Place the smaller circle on top of the bigger circle, pat down gently, flour up two fingers and plunge them down through both circles to bind them together
Cover completely and let rise about one hour or until the dough is soft and springy
Meanwhile pre-heat the oven to 425˚ and Put a large roasting pan of water on the bottom rack
Once the bread is done rising, remove the plastic wrap, slash it in 8 places, dust lightly with flour
Bake at 415˚ for 15 minutes, then reduce heat to 375˚ and bake for another 20-25 minutes or until the bread is done
Test for doneness by knocking on the bottom of loaf, if it sounds hollow it’s done
cool and slice into 12 wedges
Amazing bread, not too difficult and serves a crowd!
We will definitely try with lard next time as I think the butter made a difference.
Since we live at Mile High (denver) – i’ll probably proof for a much longer time
If you give this a try let me know what you think and if you added any mixins