Crusty Cobb

Preparation info
  • Makes


    Large Round Loaf
    • Difficulty


    • 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.



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


  1. 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