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One
Large Round LoafEasy
1 hr 15
By Ruth Clemens
Published 2013
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.
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