Recipe for English Farmhouse Bread (Cottage Loaf)

Dissolve the yeast and sugar in lukewarm water. Let the yeast ferment for about ten minutes, even if your yeast is instant. Small bubbles should begin to appear.

Mix the flour with the salt in a large bowl. Add the oil and pour in the dissolved yeast. Mix everything with a spatula to start and continue for about ten minutes by hand. If you have a stand mixer, use the dough hook.

Grease the dough with oil, as well as the edges of the bowl. Cover with plastic wrap and let the dough rise in a warm place for 1 hour: for example, in the oven with the light on, on a radiator, or at room temperature above 20-22°C.

Degas the dough on the work surface and knead it for a few more minutes. Divide the dough into two balls: one third, two thirds (about 200 and 600 g). Shape both parts into balls and flatten them slightly. Place them, the smaller ball on top of the larger one, on slightly oiled parchment paper.

Flour the handle of a wooden spoon and insert it into the center of the two balls. Turn several times to secure the two balls. Remove the handle and cover with a clean cloth. Let it rise for another hour.

Preheat the oven to 200°C. Pour water into the baking tray at the bottom of the oven. Dust the bread with flour through a sieve. With a cutter or a very sharp knife, make cuts in the bread, as if to separate portions. Spray with water (for a crispy crust).

Finally, bake for 30 minutes. Remove the baking tray and flip the bread to ensure even cooking. Spray again and bake for another 15 minutes. Take the bread out of the oven and let it cool for half an hour.