Crusty Farmhouse Cob, Amazing Crusty Bread

hello again my name's john i'm a retired cook from the north east of england in the uk and welcome to my latest bread recipe and in this one i'll show you how to make this fantastic crusty farmhouse cob using this baker's bread clutch the results are very similar to baking in a dutch oven the bread crush creates the perfect steamy environment which makes this fantastic bread really tasty with the chewy crumb and the crust is very crispy without being tough also it's a no-nade recipe so it's dead easy to make you can view the ingredients list and full written method for this recipe on the recipe page on the channel's website i'll leave a link in the description under the video or you can click on the i icon top right of the screen to take it directly to the recipe page and i'd like to thank the patreon and paypal supporters for their very kind help i'll be doing the shout out and name splash a little later in the video okay let's get on with today's recipe [Music] okay like i said in the intro i'll be making this beautiful artisan crusty farmhouse loaf in this fantastic ceramic bread clutch for this loaf i'm using ordinary commercial yeast but in the next couple of videos i'll be showing you how to make even tastier sourdough crusty loafs using a bread crush so for a heads up for those videos you'll need to have your sourdough starter ready to go and you can buy your sourdough starter kit from the website and i'll give you more information on how to do that a little later in the video okay on with today's recipe start by weighing off your water and it's always best to wear your water in grams in this case 335 grams which is the same as saying 335 mils but weighing your water is much more accurate than measuring jugs [Music] right to your strong white bread flour add your salt and mix it in next add your seven grams of yeast to the flour and mix that in two now i'm using instant dried yeast but active dried yeast or 20 grams of fresh yeast will be okay too i've already tested this batch of yeast and it's working fine and that's it for your ingredients only four needed in this recipe flour water yeast and salt now add your flour mixture to the water and give it a good mix i like to start mine off with my trusty wooden spoon handle and finish it off with my ball scraper you need to get all of the dry flour from the bottom of the bowl mixed into it too and don't forget to scrape down the sides of the bowl to make sure everything is combined give it a few turns with your hand but don't over mix it remember this is a no need recipe once all of your flour is well mixed with the water cover your bowl now i like to use the shower cup for this and let it proof at room temperature for 45 minutes [Music] [Music] once the time's up turn out your dough onto a slightly wet surface you probably won't see a lot of difference in the size of the dough ball at this point and now with wet hands give the dough a few turns as shown you should see the door become a lot smoother at this point now get your dough ball back into the bowl cover it once more with your shower cap and set your timer for another 45 minutes [Music] okay for this loaf i'll be doing the final proof in this banaton proofing basket just dust it with plenty of flour rice flour is a good option for this but if you haven't got it just use ordinary plain or all-purpose flour i'll leave a link in the description box to where you can buy these proofing baskets in the uk now set that aside for now once your second proof is done your door should have at least doubled in size if yours hasn't just give it a little longer [Music] now turn out your dough onto a floured surface sprinkle a little flour on the dough [Music] and start folding it as shown in the video once done clear away the flower from the bench turn the dough over and start dragging the dough towards you like i'm doing in the video now what i'm doing is putting some tension on the surface of the dough so i have a nice taut skin on the top of the dough ball this is important to get a good spring when it's baking in the oven now place the dough into the floured bonnet on top side down sprinkle a little flour on what eventually will become the bottom of the loaf [Music] cover the dough with a dry lightweight cloth [Music] now set your timer once again for 45 minutes when there's only 30 minutes left on your timer preheat your oven to 240 degrees celsius that's 465 fahrenheit or gas mark 9. soon as your oven is turned on place your clutch in the oven as it needs at least 30 minutes to get up to the proper temperature for this bread and if you're using a dutch oven do exactly the same to transfer the dough to the crush you'll need what's known as a peel just like this one or you can make your own out of plywood and literally knock this one up in 30 minutes once your time's up your door should be well risen it should wobble when shook don't we all and once again if yours are still on the small side just give it a bit more time it's all down to the temperature of your house the colder it is the slower it will rise place your peel on top of the banaton and carefully flip it over as shown and your dough should slip straight out if it doesn't just give it a little shake if you floured the basket properly there shouldn't be a problem using your pastry brush gently brush off any excess flour from the dough before scoring the dough you need to remove the lid from the clutch in the oven i simply placed mine on a pizza tray with a towel on as close to the oven as possible now take your baker's lame alarm and score a crisscross or tic-tac-toe pattern like mine this is a relatively low hydration dough so it should be quite easy to score [Music] don't forget to put your glove back on and carefully slide the dough into the middle of the clush base [Music] pick up your still very hot clutch lid and place it back onto the base now this bread is baked in two stages first 20 minutes with the clutch lid on and a further 10 minutes with the clutch lid off so i'll set the timer for 20 minutes and at this point i hope you don't mind if i give my three recipe books a bit of a plug the books have lots of our favorite recipes from our work kitchens in them all three books are available in the website shop along with lots of other equipment i use in the videos and by popular demand the skeleton style oven gloves are now available too just click on the eye icon top right of your screen and that'll take you to the website shop where all of these items are available now [Music] right folks that's the first 20 minutes up now remove the lid lower the heat to the temperature on screen and bake for a further 10 minutes to give the loaf some color and a bit more crispiness once the time's up and you're happy with the color carefully remove this amazing crusty bread from the oven and it's looking fantastic and just listen to how crispy this loaf is now allow it to cool on a wire rack for 30 minutes or so okay can't wait any longer so i'll cut a couple of slices off and give it a try [Music] the crust is light very crispy the inside is soft with a slightly open crumb and it smells absolutely delicious okay i'll try a little with some of my homemade butter and i hope you can hear that crunch as i bite into it the taste texture and smell is wonderful and it really is one of the best breads you'll ever taste so hope you give this one a go my friends you and yours will definitely give this one a big thumbs up don't forget if you want to follow along with my next couple of videos on making sourdough bread using this clash method you'll need to have your sourdough starter ready to go and if you haven't got the starter going yet you can buy one of our new and improved starter kits with full instructions from the website for the very low price of only four pounds plus postage and packaging once your starter is established you'll have free bread yeast for the rest of your life so it's money well spent that's providing you take care of it which only means fading it with a little flour and water once a week so check out our sourdough starter kit video the link will be in the description box below the video or just click on the i icon top right of your screen and that will take you directly to the website shop and as promised at the beginning here is the latest list of my patreon and paypal supporters and they are stephen welsh e sutherland mark rutten richard schneider justin tress lisa fitner brian calper david hicks john garrett and ellis lisnawati and there's also two who wish to remain anonymous thanks very much guys i really do appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time i upload a new video and in the meantime here's a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 25,116

Keywords: ASMR, Bread Cloche, Crusty Bread, Farmhouse loaf, yeast, Loaf, Bread, Bread flour, Water, Salt, Sourdough yeast, Boule, Baguette, French, Dough, Bread Flour, Bake, Yeast, Scraper, Peel, Oven, Baking, Bakers Lame

Id: gCp7QKU22Og

Length: 13min 13sec (793 seconds)

Published: Thu Mar 17 2022