Cobb Loaf - With photo

[JulieO]

fundj, I made it myself today and it was 'stickier' than the last time.  I put it down to the weather?  I just sprinkled with a bit of flour and kneaded it in and it was fine.  This has got to be my favourite bread so far... 

[CreamPuff63]

I made this about a week ago, and it was really sticky. I was being watched by one of our friends who is Italian and loves to make his own pizzas, and he said to dust my hands with flour, and then he recommended slashing this way and that to look like a bought cob loaf. It was even too sticky to slash properly, and I wouldn't bother trying that again. We really enjoyed it tho

[judydawn]

I was thrilled with this lovely loaf Julie.  My dough wasn't too sticky like others have said but I added a tiny bit more flour after the first rise and it was really easy to handle.  How long does it stay fresh - don't know whether to slice and freeze most of it or not.

[JulieO]

That looks perfect Judy, I'm glad you liked it.  I've been making this quite regular and sometimes the dough is sticky and other times not      . 

What we don't eat that day gets put in a large zip lock bag with as much air expelled as possible and will be used up the following day as toast and or sandwiches for lunch. (makes really nice toast). 

I've just bought one of those proofing baskets that was featured on an episode of Masterchef recently when they went to a bakery to bake bread.  It makes a slight spiral shape on the loaf and will make it even easier to shape. 

[CreamPuff63]

what type and size did you get for the cobb JO? Now that you have brought it to my attention I have been looking on the web and there are quite a few different types like silicone, plastic, cane. Did you buy any other shapes?

[JulieO]

Hi CP.  I have bought a plastic round one which is 20cm I think and a bamboo elongated oval which I haven't received yet.  Will see how those sizes go as there is also a 23cm round one too.  I think they are a great idea. 

[CreamPuff63]

how did the cobb go in the 20cm - does it expand over the edges?

[JulieO]

No it didn't it was fine, and it released from the bowl with no problems onto a tray.  I'm actually going to try baking it on a pizza stone next time too.  It did rise up into a high round in the oven though. Could be that the amount of this dough would be best suited to the 23cm size, but I remember during the MC episode that they were told to cut 4 slashes in the top of the loaves to encourage the loaves to spread out instead of up  IYKWIM.  I intend to try doing that just to compare it. I didn't take a photo but will do so when I make it again maybe even tomorrow to have with soup.

To be honest, it doesn't really matter, as it worked good and was so easy to use, and I really liked the spiral shape that comes through, but I'm like that, I like to keep trying things to get it 'spot on.' 

Something else I remember from my research, is when flouring the proofing bowl, use either rye flour or potato flour as apparently they are the only 2 that won't discolour; will keep it's whiteness.  I used potato flour and it did stay white, again not that this really matters, but something I remember. 

[djinni373]

I would love to try baking this loaf (and also Italian bread) on a pizza stone but I'm worried the bread might collapse when I transfer it to the hot pizza stone to cook. Maybe I have misunderstood the process or are there ways to prevent this?

[CreamPuff63]

thanks JO i think i will need to get one of the proofing bowls  just for the fun of makiing a nice symetrical loaf. i have found that this mix is too sticky to slash, but the loaf has been great anyway. i have been using a pizza stone, and to transfer the dough i have been proving on a piece of baking paper (with the bowl over the top to keep its shape) so that I can just lift up the baking paper and whack it in the oven onto the stone. The stone has to be in the oven to warm up gradually. this loaf doesn't last more than 2 days in our house, but even on on the 2nd day its still soft and fresh. have some potatoe flour in the cupboard so will flour the top of the loaf and see how that goes also 

has anyone made small cobettes from this recipe to use as soup bowls? Perhaps I might give that a go today...

[djinni373]

Thank you CreamPuff63. You make it sound so easy. I now have a pizza stone so I think I'll give it a go this weekend  .

[CreamPuff63]

made the cobbettes for soup bowls - using this recipe, it made 5, and teamed it up with Lentil & Spinach soup. You actually need to scoop the middle out of the bread to pour the soup in. If the oven was on, it would be good to crisp up the pieces to serve with it - or if its just family, you can dip the bread in.

[judydawn]

Fantastic CP - they would be great for visitors.  How spoilt are your family     I thought I recognised the name of the soup but had to double check 

[JulieO]

CP, that looks wonderful! I never would have thought of doing that. 

I didn't get a chance to make a cobb today but should be able to do in the next few days. 

[fundj&e]

I will be slicing the top off and filling it with spinach, sour cream, a little bit of fetta cheese , a few sun dried tomato and French onion soup mix

A half batch of dough