Talk:Cottage loaf

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Next time I make this, I will make two small ones and try folding the dough under the bottom of the topknot. Also maybe a few vertical slashes --JuliaBalbilla 13:40, 28 June 2011 (BST)

Turned out much better second time around. However, two issues still remain - the darkness of the crust and slight doughiness in the middle at the bottom - due to underproving. Next time, I will bake for 25-30 minutes, cover the top with foil then continue baking at 230 degrees for 15 minutes approx. Seems to stick slightly to baking stone, even though I coated it in semolina - perhaps I shouldn't move it to stone until the final 10 minutes rising. --JuliaBalbilla 17:19, 3 July 2011 (BST)