Crusty Farmhouse Cob
A no-knead, crusty artisan bread baked in a ceramic bread cloche.
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- •335 grams Water
- •Strong white bread flour
- •Salt
- •7 grams Instant dried yeastActive dried yeast or 20 grams of fresh yeast can be used as alternatives.
- 1
Weigh 335 grams of water.
1 min
- 2
Add salt to the strong white bread flour and mix.
2 min
- 3
Add 7 grams of yeast to the flour and mix.
1 min
- 4
Add the flour mixture to the water and mix well.
3 min
- 5
Cover the bowl and let it proof at room temperature for 45 minutes.
45 min
- 6
Turn out the dough onto a slightly wet surface and give it a few turns with wet hands.
5 min
- 7
Place the dough back into the bowl, cover, and proof for another 45 minutes.
45 min
- 8
Dust a proofing basket with flour and set aside.
2 min
- 9
Turn out the dough onto a floured surface, fold, and create tension on the surface.
5 min
- 10
Place the dough into the proofing basket, cover, and proof for 45 minutes.
45 min
- 11
Preheat the oven to 240°C (465°F) and place the cloche in the oven to heat for 30 minutes.
30 min
- 12
Transfer the dough to the cloche, score the dough, and cover with the cloche lid.
5 min
- 13
Bake for 20 minutes with the lid on, then remove the lid and bake for another 10 minutes.
30 min
- 14
Remove the bread from the oven and cool on a wire rack for 30 minutes.
30 min
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Pizza
Any style of pizza