The Pub Cob: A Crusty Classic
There is a specific kind of magic found in a traditional British pub: the sound of a crackling fire, the amber glow of a pint, and the centerpiece of any true Pub Lunch—the Crusty Round Roll.
Affectionately known across the UK as a cob, barm, or roll, this isn’t your average soft supermarket bun. This is a sturdy, rustic bread designed for the boldest of accompaniments. It is the architectural foundation for thick slabs of sharp mature Cheddar, tangy Branston pickle, and slices of salt-cured ham.
Crusty “pub lunch” rolls
Ingredients
To make the starter
- 1/2 cup Water – cool
- 1 cup All-purpose flour
- 1/8 tsp instant yeast
For the dough
- All the starter
- 3 1/2 cups All-purpose flour
- 1 cup Water, tepid
- 1 1/2 tsp Salt
- 1/4 tsp instant yeast
Make the egg wash
- 1 ea Egg white beaten
- 1/3 cup Water
Instructions
- Mix the starter ingredients and stir well. Cover and let rest at room temperature overnight.
- With the starter ready, mix all of the dough ingredients and knead with your stand mixer or by hand if you prefer. You need to achieve a smooth soft dough.
- Place the dough in a lightly greased large bowl and cover for 3 hours. After the first hour gently deflate the dough and turn it over. Cover again and repeat this process at the second hour. Recover until the 3 hours are complete.
- Turn the dough out onto a lightly greased work surface and divide into 12 equal pieces. Using a kitchen scale will help to get the weights equal. Take each piece and roll into a smooth ball and place on a parchment lined baking sheet.. Cover the rolls and leave to rise for a further 1-2 hours until puffy. They may not actually double in size but no worries.
- Keeping the rolls covered, refrigerate for 2-3 hours. In the last 20 minutes, preheat the oven to 425ºF.
- Make the eggwash by beating together the egg white and water until foamy. Remove the rolls from the refrigerator and brush with the egg wash. Don't be alarmed if the rolls appear to have flattened a little.
- Make a deep slash in the top of each roll and place immediately into the oven.
- Bake for 20-25 minutes until golden brown and then remove to cool on a rack. If you want the rolls even crunchier, leave them in the oven with the oven off and the oven door open.