Crusty Cob

Name: Crusty Cob - Ruxanda J.
Ingredients: 500 g all; purpose flour; freshly sifted*; 6 g fine sea salt; 30 g fresh yeast or the equivalent: 8.5 g dry yeast (I used dry yeast); 38 g high; quality butter; at room temperature; soft but not melted (1/3 stick); 295 ml water (the original recipe recommends 1 and 1/4 cups of water; according to US measurements; I used a total of 295 ml water); oil for preparing the baking tray / non; stick baking foil (I like to use non; stick foil even though it gets slightly stained and stays that way... It is possible that during kneading you may need a little extra flour and/or a little extra water beyond the amounts mentioned abo

Meat - Crusty Cob by Ruxanda J. - Recipia

To prepare a delicious and aromatic bread, it is essential to carefully follow the steps in the recipe. Start by gathering all the necessary ingredients: flour, salt, yeast, and soft butter, cut into small pieces but not melted. It is important that when you put them in a large bowl, the salt is kept away from the yeast, as salt can activate a chemical reaction that inhibits yeast growth. Mix these ingredients with your hands until you achieve a homogeneous composition. Then, begin to gradually add water, mixing again with your hands for about 2 minutes. You will notice how the dough becomes soft, easy to shape, but also slightly sticky. It is time to transfer the dough to a lightly floured work surface. Here, knead it for 5 minutes, being careful not to overdo it with the flour or water, as a composition that is too 'heavy' could affect the final texture and rise of the bread. After kneading, shape the dough into a flattened sphere. Cover it with a clean towel or a large bowl and let it rise in a warm place for 2 hours. This is a crucial stage, where the dough will rise and become airy and fluffy. When the rising time is up, grease a large baking tray with oil or use non-stick baking foil. Place the dough on the floured work surface and shape it again, leaving it in a flattened sphere shape. Carefully place it in the prepared tray, covering it again with a towel or another bowl, to allow it to rise further, this time for one hour. After the dough has risen, preheat the oven to 220 degrees Celsius. Score the surface of the dough with a sharp knife, according to your preferences, and sprinkle a little flour for a rustic look. Bake the bread for about 30 minutes, until it becomes golden and crispy. When ready, remove the bread from the oven and let it cool on a rack before slicing. This way, you will obtain warm, aromatic bread that is perfect to be enjoyed with loved ones. This simple recipe will bring you not only a delicious baked product but also the joy of cooking at home.

Ingredients

500 g all
purpose flour
freshly sifted*
6 g fine sea salt
30 g fresh yeast or the equivalent: 8.5 g dry yeast (I used dry yeast)
38 g high
quality butter
at room temperature
soft but not melted (1/3 stick)
295 ml water (the original recipe recommends 1 and 1/4 cups of water
according to US measurements
I used a total of 295 ml water)
oil for preparing the baking tray / non
stick baking foil (I like to use non
stick foil even though it gets slightly stained and stays that way... It is possible that during kneading you may need a little extra flour and/or a little extra water beyond the amounts mentioned abo

Crusty Cob

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