Cottage Loaf
This is a bread built for the hearth. By stacking two sizes of dough, you create a loaf that bakes with a dense, crusty bottom and a lighter, rounded top.
Mind the union
The secret is the seal. If you don't push deep enough to join the two pieces, the top will slide off in the oven.
- large mixing bowl
- baking sheet
- sharp knife or lame
- kitchen scale
What goes in.
- 500gstrong white bread flour
- 325mlwarm water
- 7gfast-action dried yeast
- 10gfine sea salt
The Structural Weld
After placing the smaller ball on the larger one, press your floured index finger straight through the center of both until you feel the baking sheet. Give it a small twist to widen the hole and lock the internal structure.
The method.
Mix the dough
Combine flour, yeast, and salt. Gradually add water until a shaggy ball forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic.
First proof
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, usually 60-90 minutes.
Divide and shape
Divide the dough into two pieces, one twice the size of the other (roughly 550g and 275g). Shape both into tight, smooth rounds.
Stack and join
Place the large round on the baking sheet. Set the smaller round directly on top. Press your index finger firmly through the center of both pieces to create a hole that joins them.
Final proof
Cover loosely and let proof for 40 minutes. Preheat your oven to 220°C.
Score and bake
Use a sharp knife to make shallow slashes around the circumference of both balls. Bake for 30-35 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Other turns to take.
Wholemeal Cottage
Substitute 200g of white flour for wholemeal to add a nutty flavor and denser crumb.
Seeded
Fold 50g of poppy or sunflower seeds into the dough before the first proof.
When it doesn't go to plan.
Dust the top of the large ball with a little flour before stacking; this prevents the two balls from fusing into a single mass, maintaining the distinct cottage shape.
Place a tray of water at the bottom of the oven during the first 10 minutes of baking to create steam, which helps the crust crisp.
If the loaf browns too quickly, cover it loosely with foil for the final 10 minutes of baking.
The ones that keep coming up.
Why did my top loaf slide off?
The dough was likely proofed for too long or the structural weld wasn't pushed deep enough. Always ensure you can feel the tray beneath the bottom ball.
How do I know the bread is fully baked?
Don't rely on time alone. The crust should be a dark, golden brown and the internal temperature should hit 95°C if you use a probe.