Straight loaf in the style/form of a cottage loaf (first experiment).
- 700 g white bread flour
- 2 tablespoons organic rye flour (T130)
- 1 1/2 teaspoon salt
- 15 g yeast
- 400 g cold water
1. Mix flours and salt.
Crumble the yeast in the flour and mix with the water to a firm dough. Turn out on work surface.
(this needed some additional water)
Knead for 5 minutes. Form into a ball.
Leave to rise for 45 minutes.
2. Turn out the dough on a floured work surface.
Divide the dough in two parts. First one should be about 2/3 of the total.
Form both of them in a ball and put on a floured tray. Two different trays is best, the biggest ball on the tray that will go into the oven.
(this view does not show the difference in size).
Leave to rise for 40 minutes.
3. (the tricky part). Flatten both balls (gently) and put them nicely on top of each other (small one above of course). Push two fingers into the middle of the loaf to join the two balls together.
Leave to recover for 5 to 10 minutes.
4. Brush the loaf with some milk. Score all around the edge of both balls (worked for the upper one).
Bake in a preheated oven at 210 C for about 33 minutes. Leave the cottage loaf to cool on a wire rack.