The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stottie?

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Keefa's picture
Keefa

Stottie?

Hi, folks!

I'm  looking for a recipe for a north-east England bread called 'stottie' or 'stottie cake'. It is a soft, flat bun that is chewy and seems very heavy for its size. I've tried a few recipes I've found on the Web, but they result in what is basically a big, flat bun not a true stottie cake:

 

Any help would be much appreciated!

Keith 

JERSK's picture
JERSK

    I searched around a little and found a recipe for what is called white potato Stottie Cake. Another one called it more of a method for baking cakes in the bottom of the oven with just a single rise. They supposedly come out like English Muffins. Another place referred to the them as "Yestie Cakes" , though no recipe. If you want I'll post the White Potato Stottie Cake recipe here. Hope this may help you.

J.E.

robinwarren's picture
robinwarren

Hi folks, I realise this thread is pretty old now but I live in eternal hope that one day I'll bake my own Stotties. Does anyone have a stottie recipe? I contacted Greggs who sell these in Durham but got no reply. I've tried some of the recipes available on the web but haven't had good results.


Anyone got or heard of a good stottie recipe?


 


Thanks,


Robin

plevee's picture
plevee

There is a recipe in Dan Lepard's "Handmade Loaf" an excellent source of recipes & technique. He says they should be recognised as one of the great breads of Europe.


I can type it out for you if you can't find the book. There may be more information about them on his website - danlepard.com


Patsy

robinwarren's picture
robinwarren

Patsy, fantastic!


I've found the book on Amazon (£165 in hard back!?! or £9 in paper back). I'll order it tomorrow I think. 'One of the great breads of Europe' I should say so, it almost feels wrong it was as simple as posting on forum to find the recipe.


Thanks for the tip, I'm looking forward to my first home baked stottie now.


Robin

plevee's picture
plevee

They basic recipe is;


500g bread flour


11/2 t salt,


300g mashed potato


2t fresh yeast


mixed, stretch & fold 2-3x over ~1 hour


rise 1h


divide in 4 & shape in rounds


Rise on floured tray


Sprinkle with flour & bake 410F with a clean baking sheet on the top so it cooks sandwiched between the 2


Baking time 30min


Cool & wrap to stop them drying out.


Does this sound like the bread you remember?


Not to dissuade you from buying the book - there are loads of good recipes & the book is worth the price for his techniques.


Patsy

robinwarren's picture
robinwarren

Hi Patsy,


I've just finished my first batch of these, there's still a few little kinks to work out with my technique but I'd have to say they're pretty close to the mark. Brilliant. I've bought the Dan Lepard book so should get that this week.


I'm going over a friend from back homes house tonight so will take one round for him to see if he agrees it's a match.


Thanks again for the tip, and for writing the recipe up.


Robin