Name: Crusty Cobb
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Makes One Large Round Loaf
Cuisine: United Kingdom
Ingredients: 250 g (9 oz) strong white flour (white bread flour); 290 ml/290 g (10¼ fl oz/10¼ oz) water; 55 g (2 oz) butter, melted and cooled; 1 tsp caster (superfine) sugar; 1 tsp salt; 250 g (9 oz) strong white bread flour; 2 tsp instant dried yeast

Preparation info

Makes
One
Large Round Loaf

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

About

Who can resist a Crusty Cobb? It has a crust so crispy you can hear it crackle as it cools. The pre-ferment adds tons of flavour and the steam works its magic on the loaf as it begins to bake.

Ingredients

Pre-Ferment

250 g (9 oz) strong white bread flour
2 tsp instant dried

Method

Start off by making the pre-ferment. Mix together the strong white bread flour, yeast and water (cold water is fine) in a bowl. It doesn’t have to be super smooth, some lumps of flour are fine. Just make sure the bowl is big enough to allow for an increase in volume. Cover with cling film (plastic wrap) and allow it to develop either in a cool room or in the fridge fo