It’s Bread Week Bakers!
Wow, so it’s been a really long time since I posted my first recipe for Sheftalies and shame on me for not posting another one sooner, but hey the ‘Recipes’ segment is back and I’m here with something just as challenging, Bread! This recipe can be tackled by anyone whether they are a novice baker or an experienced one.
The Coburg loaf is a traditional crusty British loaf of bread that cooks without the aid of a tin like most Cob loaves. It’s wonderfully tasty and only requires a handful of ingredients to make. So let’s get baking!
- 500g strong or very strong white bread flour (keep a little extra around for dusting you surfaces and trays)
- 300ml of cool water
- 14g yeast (Fast Action/Instant)
- 30g unsalted butter, softened at room temperature (melted is fine too if at room temperature)
- 14g salt
- Olive oil (used for kneading and proving)
Lets get stuck in!
1. Gather all your ingredients neatly, and carefully position everything to post on social media. Kidding.
2. In a large mixing bowl add your flour, and then add Salt to one side of the bowl and yeast to the other side. It’s important that they do NOT mix at this stage as salt can kill the yeast. Mix them separately into the flour.
3. Add your softened butter, and slowly start to churn the ingredients together with your hand, and slowly pour in your water. Continue to add and churn until everything is well incorporated. When your mixture is soft and no longer soggy/wet it is ready, make sure to move your rough dough around in the bowl to form it slightly.
4. Coat your work surface with a light drizzling of Olive Oil, and remove your dough from the bowl and place onto your work surface.
5. And now for my favourite step, Kneading! You want to knead your dough for around 10 minutes to really help build the gluten. Aim for 100 kneads! Work through the rough stage till your dough starts to feel smooth. Add a very very light dusting on flour if your dough still feels a little sticky.
6. In a clean bowl, dust it with a little flour and leave your dough in a ball in the centre of the bowl to prove. Cover this with a tea towel and put it somewhere warm. You’ll want your dough to double in size during its first prove, and for this I recommend leaving it covered for at least 2 hours, if you have the time, go for 3!
7. Once it’s doubled in size, and the dough is bouncy, you can remove it from the bowl and go for a second knead to knock the air out of it. Flatten the dough and roll it into itself to create a rectangle loaf.
8. Return your dough to its warm place and begin it’s second prove for at least 1 hour.
9. Again, once your dough has risen to double it’s size you can knock the air out of it, and reshape it to however you like, ideally for this loaf you should be aiming for a dome shape, and keeping any edges tucked underneath the dough. Add two criss cross cuts at the top of the dome, not too deep and you don’t want the dough to split in the oven.
10. Preheat your oven to 230 degrees. Line a piece of parchment paper on a baking tray and place your dough in the centre. Make sure the joint edge of the dough is at the bottom of the loaf.
11. Don’t forget to add a baking tin at the bottom of the oven, you’ll need to fill this with hot water at the same time your bread goes into the oven, this will create steam as the bread cooks and give your loaf a nice shiny finish.
12. Bake for 30 – 40 minutes. Your bread will be ready when it’s crust begins to golden and you can hear a hollow sound when you tap the bottom. Make sure to let you bread cool after removing.
And now you have a beautiful Coburg Loaf!
Your loaf should be cooked through with a golden brown crust. Coburg is a fantastic loaf for toasting so don’t skip out on pairing it with your eggs in the morning!
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