Cromarty cob (from "Bread Matters")

Having had a good read of Andrew Whitley's "Bread Matters" book, I was ready to try one of his sourdoughs. Liked the sound of Cromary cob, which uses a rye starter but sticks to conventional white and wholemeal wheat flour (in a 50:50 mix).

It's an interesting technique, making what he calls a "production leaven" (which he advises to leave overnight for the wheat starters, but for just 4 hours with a more vigorous rye!). After this, the other "dough" ingredients are combined and kneaded util they show "good signs of development". Then the leaven (which is like a dough itself) is added, and the whole lot is kneaded for a few more minutes. It's a sticky dough and I had to keep wetting my hands to stop myself getting covered. Then it's advised that you leave the dough on an area of water on the worktop and cover it with an upturned bowl.

This shows the dough immediately after covering. As it developed it spread outwards considerably, and I could see bubbles under the surface as the yeast grew. I left it for 1hour. Then, with wet hands I was instructed to fold it and stretch it back on itself 4 times to "thin the gluten membrane by stretching it". This pile of dough was then rolled in wholemeal flour and left for it's final rise on a board with a rucked up, flour-covered, tea towel (in lieu of a proving basket), for 5 hours.

It felt very very soft, and was tricky to handle... so I just picked it up with both hands and carefully formed it back into more of a ball shape, before getting it onto the preheated baking tray, spraying and slashing it.

Cromarty cob

Sliced cob

I think the wettness of this dough definitely lended itself to the production of great air pockets! A lovely texture. I liked the 50:50 combination of white and wholemeal, couldn't taste the rye (only 5%, so not surpising!). Interesting to try a different technique with the folding. Could maybe try leaving it for another prove before baking to see if that added even more air.

Overall though, a lovely loaf!