Cottage Loaf Take 1
Here is my first attempt at a traditional English cottage loaf - these loaves are not as easy to make as they first appear to be!
The dough was made with white bread flour, hydration 58%; preferment was a 4 hour sponge with 36% pff, hydration 130% and 0.84% idy.
Top knot dough weight 312g, base 710g.
As you can see, the loaf has a bit of a lean on! I think this is to do with placement and the joining method which involves making a vertical hole through both parts of the loaf with thumb and fingers. This is known as bashing.
Further work required to get a more professional looking product!