White Cob Loaf

Equipment

• Large mixing bowl
• Baking tray lined with baking paper
• Roasting tray for steam
• Clean plastic bag
• Sharp knife
• Wire rack

Method

1. Mix. Put the flour in a large bowl with the salt on one side and the yeast on the other. Add the butter and three-quarters of the water and turn it with your fingers, adding the rest of the water a little at a time until all the flour is picked up. You want soft dough, not soggy, so you may not need all of it, or you may need a little more.
2. Knead. Oil the worktop lightly, tip the dough out and knead for 5 to 10 minutes. Keep going through the sticky stage until it has a soft, smooth skin and feels silky.
3. First rise. Put the dough in a lightly oiled bowl, cover with a tea towel and leave until it has at least doubled and is bouncy and shiny. That takes at least an hour, and 2 or 3 is fine.
4. Shape. Line a baking tray. On a lightly floured surface, knock the air out of the dough, flatten it into a rough rectangle and roll it into an oblong. Turn it so a long side faces away from you, flatten it slightly, fold both ends into the middle and turn it over so the join is underneath. With your palms facing up, keep tucking the sides underneath until the top is smooth and taut. Use as little flour as you can.
5. Prove. Put the tray in a clean plastic bag and leave for about an hour, until doubled and the dough springs back when you prod it. Meanwhile heat the oven with a roasting tray in the bottom. Oven: 450°F / 230°C (210°C fan)
6. Bake. Dust the loaf with flour and slash it deeply with a sharp knife. Pour hot water into the hot roasting tray to make steam, put the bread in and bake for 30 minutes, until it sounds hollow when you tap the bottom. Cool on a wire rack.