Once you see little bubbles forming on top of the water, the yeast is ready to use! Push the dough out in one direction with the heel of your hand, then fold it back on itself, turn the dough a quarter turn and repeat. I use oil instead of flour to prevent the flour from affecting the dough’s consistency. Gently ‘punch’ the dough to get rid of the air. And I’m glad you found my site – welcome! We bake 3 pizzas, 3 loaves of bread, a wild deer stew and a pie, all in a single firing of the oven. I’m so happy you’ve had such successful results using my recipe! I say this from experience as a simple white cob loaf was the first bread I attempted when I started baking! Thank you for the great step by step instructions. Add a little more water, stirring in between additions, until you have a smooth but not soggy dough. I could probably take it with a bit less salt in the mix if possible. Hope this helps, let me know how it goes x, So happy I found your recipe, I normally use my mixer but decided to follow your instructions I am now the proud owner of the best crusty cob I have ever made, thank you , Thank you so much! Clean and lightly oil your mixing bowl and put the dough back into it. Your email address will not be published. Place on a … Another factor which may have affected the prove is if the dough was a little too wet or sticky before leaving to prove. From Bagels to Baguettes, Brioche to Basic Bread, these recipes will produce outstanding results and will leave the kitchen smelling wonderful! I personally like the cracks and think it makes it look rustic! This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Keep going until the mixture forms a rough dough. This would slow down the proving process to reduce the risk of overproving it. Just lifted my loaf out the oven and I think it’s the best cob I’ve ever made.. your recipe was easy and straightforward to follow. Thank you, I’m so glad that you and your husband enjoyed this! Hi! It is firm enough to slice easily and has a lovely crunchy crust! But think that the our convection runs a bit hotter. Cob Oven Update! As Paul Hollywood says, ‘Making bread takes time, but it’s not difficult’. Strong white flour is flour with a slightly higher level of protein, which is better for making bread to develop the gluten. Either way, I might have to build one now! Dust with a little flour and then using a sharp knife make several incisions across the top of the loaf. To liven up stale bread warm it in the oven. This white cob loaf is made with simple ingredients and no tin is required as it is shaped by hand. The sealed oven retains moisture so the bread doesn’t need any extra steam added. This made alot of sense to me, my oven doesn’t keep the steam, it is made to vent any steam and it seems to do this very effectively, as all modern ovens are designed to do, that’s how we get our nice roast potatoes after all. This delicious homemade bread can be wrapped up in parchment paper, and stored in an airtight container for up to one week. This means with each turn you’ll lift the dough slightly to tuck your hands under slightly to pull the dough. I’m so happy reading this! Proving time can vary anywhere from 1-2 hours depending on the conditions. your own Pins on Pinterest The longest part is waiting for the dough to prove! I hope this helps a little, and I’m glad you agree that the steam helps to create a lovely crust! If you’re a new baker or inexperienced in bread making, please have a go as you’ll be so glad you did! Glad you shared your process. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Hi! My test loaves have been used for sandwiches and dipped in casserole and soup. I’ve not personally tried proving this bread overnight so can’t promise this would work, though I would suggest keeping it in the fridge rather than a warm environment. The primitive clay oven, or earthen oven / cob oven, has been used since time immemorial by diverse cultures and societies, primarily for, but not exclusive to, baking before the invention of cast-iron stoves, and gas and electric ovens.The general build and shape were, mostly, common to all peoples, with only slight variations in size and in materials used to construct the oven. I hope this makes sense! I’m really glad you found it so easy to make and that your family are having a go too! This is called baking in a “falling oven.” One implication of baking in a falling oven is that one may need to start baking when the oven is hotter than one would in an oven maintained at a steady temperature by a thermostat. Especially if your husband is usually a difficult one to please :p, Thanks and hope you get a chance to make it again! My favourite bread recipe and always my go to! UPDATE: This post describes my process baking bread in the Gen 1 Tovala Steam oven. Discover (and save!) Baking in an earth oven is a wonderful culinary experience. It is so satisfying making your own loaf and I’ll talk you through all of the steps with some photos below to help! Keep bread well covered in a cool place. Stage three: After an hour the loaf should have risen again. Thank you so much, I’m so glad you love it! (If I do say so myself). and also the dough proofing. Although it seems like a long-winded process, each stage doesn’t actually take that long. Add flour to a large bowl. I work as an Optometrist full time but try to fit baking into my life wherever possible. Followed this to the letter and it is brilliant. Then use your hands to gently turn and smooth it into a round loaf shape. You can check if it’s baked by flipping over carefully and tapping the base – it should sound hollow. . Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust. Makes for a really beautiful bread! I found a great tutorial on this by Bake With Jack where I learned how to shape my cob better, resulting in a taller, domed loaf! Hi Niki, I’m so glad you found my recipe easy to follow as a first time bread maker! Best eaten within three days. Underproving could definitely be the cause of a heavy/dense dough as you suggested. You’ll know it’s proved enough when it has at least doubled in size – I often take a photo of the dough on my phone before I prove it so I can compare after proving! Once the dough has risen to around double it’s size remove the cling film. Sorry your loaf didn’t turn out as it should have. Stumbled across this website by complete accident too but I am so glad that I did. I haven’t tried it as rolls yet but it’s on my to-do list! Here at Baker Jo I will share all of my recipes that I've personally tested and developed, to hopefully encourage you to join me on my baking journey! I’m so glad you liked your cob! it looked a bit heavy and slightly damp, it tasted okay. However, you could maybe experiment by either baking it at a slightly lower temperature for a little longer or try baking it without the steam tip I recommend (as the steams helps to create this thicker crust)! Add a pinch of sugar to the water (this helps to activate the yeast), stir the water and leave for around 10 minutes. Turn the dough slightly and repeat this process several times, turning slightly each time. Is it all purpose flour or self raising flour. Weigh out the ingredients. (For bread with a different texture that doesn’t contain yeast, check out my Bacon, Cheese and Spring Onion Soda Bread and my Classic Irish Soda Bread. Strong white flour (best for bread), instant yeast, salt, water and some butter. You can show me by tagging me @bakerjoblog or using #bakerjoblog! Cover with a damp tea towel or lightly oiled cling film and leave it on one side to prove. So appreciate you taking the time to work it out. Now use your hands to knead the dough. Baking bread in a convection oven can give you an evenly cooked homemade bread a lot faster than your conventional oven and at a lower baking temperature. I cooked for slightly longer (35mins?). Remove … Thank you will be making this often, What a lovely comment, thank you so much! I later found out that this is because I didn’t shape the loaf properly after the first prove. I hope these suggestions help if you give it another try! As would like to be able to bake it fresh in the morning for breakfast, thank you! Hi Nikila, that’s not a silly question at all! Stage two: Line a baking tray with baking parchment or silicone paper. Loved the bread, I live in S.C. , the U.S. Do you have any other recipes for bread or rolls, I really like the bread so much , that I would like to try your other recipes. Thanks for sharing it with us. And yes you can absolutely reduce the salt as it’s just there for flavour . Enjoy! Add the butter, and then the yeast and salt to separate sides of the bowl (so the salt doesn't slow or kill the yeast). Small question though – would reducing the salt slightly affect the bake at all? Jun 29, 2016 - This Pin was discovered by Jane Keene. I noticed one of your comments seemed to have had the same problem as me.I would be very grateful if you could point me in the right direction to making better bread. A cob oven is a beautiful structure that you can use again and again for baking and roasting a huge variety of foods including authentic crispy pizza, delicious bread and succulent roasts such as duck and lamb.

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