Shaping a Cob Loaf

A cob loaf is a round bread dough that has been pulled and punched down several times.

A cob loaf is a round loaf of bread that is often used as a bread bowl for soups and dips. The yeast-risen bread is punched down several times to release any excess carbon dioxide and to help the bread develop gluten. The production of gluten allows the bread to build structure and hold up well when used as a container, as well as creating a chewy baked product. Shaping a cob loaf requires maintaining the dough's round shape while waiting for the gluten to develop fully. Does this Spark an idea?

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Bowl
Vegetable oil
Flour
Teaspoon
Paper towel
Plastic wrap or towel
Baking sheet
Aluminum foil or silicone liner
Knife

Instructions

- 1
  
  Make your yeast dough as directed by your recipe and allow the dough to rise in a lightly oiled bowl in a warm place for about 90 minutes. Punch the dough down, knead it a few times (add additional flour if the dough is sticky) and let it rise again until it doubles in size.
- 2
  
  Pour 1 teaspoon of vegetable on clean work surface. Spread the oil in a thin layer using paper towel.
- 3
  
  Place your dough on the oiled work surface. Press the dough down slightly and shape it until it is completely round.
- 4
  
  Pinch a piece of dough on the edge farthest from you between your fingers. Pull that dough toward you so that the end rests in the center of the dough. Rotate the dough clockwise 90 degrees.
- 5
  
  Repeat Step 4 several times until the surface of the dough is completely coated with vegetable oil.
- 6
  
  Knead the dough again. Push the dough away from you using the heel of your hand in the middle of the dough ball. Bring the edge of the dough that you just pushed out back to you so that the end rests in the center of the dough. Rotate the dough one-quarter turn clockwise.
- 7
  
  Repeat Step 6 several times for about five minutes to make the dough very stretchy. Add flour to the dough if it starts to get to sticky to manipulate. Add the dough to a lightly oiled bowl and cover with plastic wrap or a moist towel. Let the dough rise for about one hour.
- 8
  
  Punch the dough down again. Place it back in the covered bowl and let it rise one more time. Remove the dough and place it on a aluminum foil- or silicone-lined baking sheet. Shape the dough into a round shape.
- 9
  
  Sprinkle a light amount of flour onto the dough's surface and gently press it in. Use a knife to make shallow cuts across the surface of the dough, creating several diamond-shaped cuts. Bake as directed by your recipe.