Cottage Loaf
Iconic traditional two-tiered English artisan loaf made by placing a smaller round dough ball atop a larger one and pressing a flour-dusted finger through both, baked with a crisp blistered crust.
Ingredients
- • 500g strong white bread flour
- • 7g fast-action dried yeast
- • 1 tsp caster sugar
- • 1.5 tsp fine sea salt
- • 320ml lukewarm water
- • 25g unsalted butter, softened
Preparation Steps
Combine flour, yeast, sugar, and salt in a bowl. Add water and butter, kneading vigorously for 10 minutes until smooth and elastic. Prove covered for 1 hour until doubled.
Knock back dough. Divide into two pieces: two-thirds for base (approx. 550g) and one-third for top (approx. 275g). Shape both into tight smooth rounds.
Place the smaller ball on top of the larger ball. Flour two fingers and press firmly down through the centre of both balls right to the baking sheet to lock them together.
Slash decorative vertical cuts around both tiers with a razor. Prove 30 minutes. Bake with steam at 220°C for 30-35 minutes until hollow-sounding when tapped on base.