Bread & dough · Original adaptation
Everyday Round Cob Recipe
A straightforward white cob with a deeply browned crust, a resilient crumb, and a shape that holds without a loaf pan.
Inspired by The Great British Bake Off, Season 1, Episode 3
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Bake it at home
Everyday Round Cob
- Prep
- 25 min
- Bake
- 38 min
- Total
- 1 hr 3 min
- Makes
- One large loaf, about 10 slices
Ingredients
- 500 g strong white bread flour, plus extra for dusting
- 7 g instant yeast
- 10 g fine salt
- 20 g unsalted butter, softened
- 325 ml lukewarm water
- 1 teaspoon neutral oil, for the bowl
Method
Combine the flour and yeast in a large bowl, then stir in the salt on the opposite side of the bowl. Add the butter and most of the water.
Mix with one hand, adding the remaining water as needed, until no dry flour remains and the dough is soft but not soupy.
Knead on a lightly oiled surface for 8 to 10 minutes, until the dough is smooth, elastic, and able to stretch thin without tearing immediately.
Place the dough in a lightly oiled bowl, cover, and leave at room temperature for 60 to 90 minutes, until at least doubled in size.
Press out the large air pockets. Draw the edges into the center, turn the dough seam-side down, and drag it against the work surface to form a tight round. Set it on a baking-paper-lined sheet.
Cover loosely and proof for 40 to 50 minutes, until the loaf has expanded and a light fingertip press returns slowly. Meanwhile, heat the oven to 220 C, or 200 C fan.
Dust the loaf with flour and slash a cross about 1 cm deep across the top. Bake for 15 minutes, reduce the oven to 200 C, or 180 C fan, and bake for another 20 to 23 minutes.
Cool completely on a rack before slicing; the base should sound hollow when tapped.
From the episode
Bread
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
