The humble cottage loaf...
So this here is more traditional shaped bread, which we think is really underrated. we would normally use a bulk fermentation recipe on this shape, but it also works with sourdough as well! If you are struggling for a recipe though why not try our white dough recipe available here; BREADucating Bulk Fermented Bread Recipe
Once your dough is ready to process, the traditional method is too make the bottom half of the dough 2/3 of the top. For example, on these cottage loaves the total dough weight was 300g, so we scaled the top at 100g and the bottom at 200g, totaling 300g altogether. Mould the two dough pieces round and then place the smaller one on top of the larger one. It is really important to ensure that this is central to prevent the loaf falling over.
The next step is to press your thumb or finger through the centre joining the two dough pieces together. Using a sharp knife, score the dough straight down through both dough pieces to create the affect in the picture opposite.
The last step is to bake your cottage loaves. Make sure that they are all upright before they go in the oven, bake them with some steam to improve the crust. The final loaves should look something like the picture opposite.
The main aim is to ensure that the top doesn't fall off during baking, so its vital that they are proved correctly and have an even number of cuts all around the loaf. There is an old tale that if the top falls off someone you know will announce that they are pregnant, but we're not so sure of that!
We hope you enjoy baking these loaves, and if you have a go, let us know!