Five Grain Crusty Cob With Sourdough


Working method

  • Place all the ingredients into the mixing bowl including the water. Mix for 2 mins slow and 8 mins fast.
  • Temperature of the dough after mixing should be around 25C.
  • Let dough rest for 10 mins.
  • Scale the dough into 480g pieces.
  • Mould into round balls.
  • Let them rest for 10 mins.
  • Remould into round balls and place on baking tray with silicone paper on. 4 on a tray.
  • Place into the proofing cabinet.
  • Prove for 60mins at 35oC and 80% humidity.
  • Take out of the proofing cabinet and allow to dry. 
  • Cut a cross on to the loaf with a blade before baking.
  • Bake in a deck oven for 26 mins approx. 230c top 220c bottom. Steam at the beginning for 10 seconds.
  • Make sure you open the oven damper on the second bake. When finished baking take out and cool the loaves before wrapping.

About this recipe

This recipe combines a hearty blend of five grains, enriching the traditional cob with a variety of textures and flavours. The inclusion of sourdough not only enhances the bread's rustic appeal with a delicious tang but also improves the texture, making it delightfully crusty on the outside and tender on the inside. Ideal for bakers looking to offer a nutritious yet flavourful option, this cob is perfect for sandwiches or as a standalone accompaniment to any meal. Crafted with care, each loaf is a testament to the timeless art of artisan baking, appealing to health-conscious consumers and bread lovers alike.


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