Simple Bread | Crispy Crust! Cob Loaf Bread

Name: Simple Bread | Crispy Crust! Cob Loaf Bread
Yield: 4-6 people
Cuisine: American
Ingredients: 300 g Bread flour; 4.8 g Instant dry yeast; 4.8 g Salt; 180 g Water, 35℃ / 95 F; 24 g Unsalted butter, room temperature; 1 little olive oil or vegetable oil; First rising: 35℃ / 95 F, 45 mins or more; Second rising: 30-35℃ / 86-95 F, 30 mins or more; Bake at 220℃ / 428 F for 35-40 minutes (preheat the oven to 250℃ / 482 F)

Fumie's Recipe @cook_WSLB

The bread has a crispy outer crust, while the inside is moist and soft. It's a large, round bread that is made without any added sugar, using simple ingredients. It's perfect for daily consumption as an everyday bread.

Fumie's Recipe @cook_WSLB

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Ingredients

4-6 people

Bread dough
300 gBread flour
4.8 gInstant dry yeast
4.8 gSalt
180 gWater, 35℃ / 95 F
24 gUnsalted butter, room temperature
1little olive oil or vegetable oil
Rising
First rising: 35℃ / 95 F, 45 mins or more
Second rising: 30-35℃ / 86-95 F, 30 mins or more
Bake at 220℃ / 428 F for 35-40 minutes (preheat the oven to 250℃ / 482 F)

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Steps

1

My Youtube Recipe Channel→ Fumie's Recipe
https://youtu.be/QJjK7fFoOxY
2

Warm water to 35℃ (95℉) with a microwave (for 20 seconds at 600W). Prepare a tray or flat container that fits in the oven. Let it sit on the bottom of the oven.
Put bread flour and butter into a large bowl.
Add the yeast on one side, and salt on the other. Use a spatula to mix salt lightly into flour, then combine all.
3

Add half of the water and fold roughly. Gradually add the remaining water in several batches to the dry areas, and fold each time.
Spread oil on a work surface and put the dough on it. Please scrape out all the dough from the bowl.
4

Fold and knead, to coat with the oil. Knead the dough for 10-12 minutes until smooth, stretching it out as you go.
5

Next, slam the dough onto the work surface about twenty times. Then roll it back and forth in a V-shaped motion. Repeat alternately for 5-7 mins.
Stretch the dough thinly. If it doesn't tear, it's ready. If it does tear, try slamming and rolling more.
6

Roll into a ball while stretching the surface. Put in a lightly oiled bowl and cover it with plastic wrap. Let it rise at 35℃ (95℉) for about 45 minutes until doubled in size.
Punch down and put it out on the work surface.
7

Punch down again to remove any air pockets. Roll into a ball while stretching the surface.
Cover it with a cloth and let it rest for 15 minutes and punch down and flatten it.
8

Fold the front and back sides to overlap slightly. Rotate it by 90 degrees, fold the front and back sides again, and flip it over. Shape it into a ball while stretching the surface.
Place it on a baking sheet lined with parchment paper and cover it loosely with a dry cloth. Let it rise at 30-35℃ (86-95℉) for about 30 minutes until 1.5 times in size.
9

Preheat the oven to 250℃ (482℉). Boil water and have it ready.
The dough is done rising when it's elastic and leaves a slight trace when gently pressed with your finger.
Lightly mist with water. Dust bread flour or cornstarch, and gently stroke and blend it in.
10

Cut a grid pattern on top, about 1 cm deep. At this point, if the bread shrinks or flattens, it means it has over-risen.
11

Put the baking sheet into the oven. Pour hot water into the prepared tray at the bottom just before you shut the door. Lower the oven temperature to 220°C / 428 F and bake for 35-40 minutes.
Remove any excess flour. Transfer to a rack and let it cool for at least 15 minutes. It's done!