The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cottage Loaf

peterrose1991's picture

Cottage Loaf

so at my work i tend to do a lot of tinned loaf and thought for a change id make them some cottage loafs, which did not turn out great.

Made a good dough, let it prove, knocked it back, cut the dough into 1/3 and 2/3, shaped and made into a cottage loaf.

Then as the second prove began it slowly just started to (excuse the term) 'melt'. In other words the dough started to sink outwards and what was gonna be a good dough to put in the oven was looking more like flat bread.

I use the same dough receipe for my tined loafs and they come out great (not that they would collapse in the oven, as there in a tin!)

Could anyone suggest some things i could go as i want to create a good cottage loaf for work.

When i say work im not in a proper bread bakery, im in a kitchen in which we usually produce cakes but ive introduced making bread after qualifiing my level 2 baker course.

dmsnyder's picture

If I knew from what formula you were making your cottage loaves, it would help. Absent that information, I will assume you are working with a moderate hydration level (68-72%) and had good gluten development and shaping. If your dough would spread out without something like a bread tin to contain it, it needs similar support as a hearth loaf. You could prove it in a banneton or between supported folds of baker's linen, but it needs some sort of lateral support.

If your dough is higher hydration than my assumption, this is all the more true. On the other hand, if it is a lower hydration dough, there may be a shaping issue. You may need to shape tighter.

I hope this helps.