Sourdough Cob
A rustic British sourdough round loaf with an open crumb and crackly crust. Stretching and folding the dough every 30 minutes over three hours, rather than kneading once, builds the gluten structure behind sourdough's open, airy crumb.
Ingredients
Instructions
Mix flours, starter and water. Rest 30 minutes (autolyse).
Add salt. Stretch and fold every 30 minutes for 3 hours.
Shape into a round. Place in a floured banneton.
Refrigerate overnight.
Preheat oven to 240°C with a Dutch oven inside. Bake 25 minutes covered then 20 minutes uncovered.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.