Creamy soft cheese dip served inside a crusty homemade sourdough loaf.
Cob Dip Loaf Sourdough Bread
For the Sourdough Starter
700g Strong White Flour
Warm Water For the
500g Strong White Flour
1 tsp Salt
1 tbsp Sugar
300g Sourdough Starter
225ml Warm Water
Filling for the Cob Dip Loaf
100g Soft Cheese
100g Soured Cream
2 cloves of Garlic, peeled and crushed
2 Spring Onions, washed, trimmed and thinly sliced
50g Mature Gouda, grated
Make the sourdough starter by combining 100g flour with 125ml luke warm water. Stir to combine and then pour into a large jar. Leave the jar uncovered in a warm place (around 25°C) for 1 hour and then seal and set aside for 24 hours at room temperature.
Feed the ‘starter’ by pouring away half of the original mixture and replace it with another 100g strong white flour and 125ml warm water. Stir well to combine and reseal the jar.
Repeat the process for 5 more days. By day 3-4, the starter should start to get bubbles appearing on the surface and smell a little yeasty. By day 7, the starter should be bubbly and sweet-smelling and is ready to use.
To make the sourdough, place the flour, salt, sugar, sourdough starter and warm water into a bowl and mix with a wooden spoon until combined. Tip onto a lightly oiled surface and knead for 10 minutes to form an elastic dough. Alternatively, use a mixer fitted with a dough hook and mix on a slow speed, then increase to a medium speed and mix for about 5 minutes to form an elastic dough.
Place the dough in a bowl and cover. Leave to prove in a warm place for about 3-4 hours until the dough has started to rise.
Place the dough back onto a lightly oiled work surface and knead to knock out any air bubbles. Shape the dough into a ball and place onto an oiled baking tray. Make a few slashes across the top and flour lightly.
Cover the dough and leave it to prove until it has increased in size – this can take 4-8 hours. If you prefer, place the dough in the fridge and leave it to slow-prove overnight, then allow it to prove for a couple more hours at room temperature the following day.
Pre-heat the oven to 210°C Fan/Gas Mark 8. Place a roasting tin half filled with water into the base of the oven to create steam. Place the sourdough loaf into the oven and bake for 20 minutes and then reduce the heat to 200°C/Gas Mark 7 for a further 10-15 minutes until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a wire rack for at least 20 minutes before serving.
Filled Dip Cob
Pre-heat the oven to 180°C Fan/Gas Mark 6.
Cut a circle from the centre of the sourdough loaf leaving a 3cm border. Scoop out the bread to create a hollow in the loaf. Roughly cut or tear the bread into similar sized pieces and place on a baking tray with the loaf.
Mix together the soft cheese, soured cream, garlic, sweetcorn, spring onion and Gouda, then season. Spoon the mixture into the hollow of the sourdough loaf and place in the oven for 20 minutes until the bread is crisp and the dip is warm (cover the loaf with foil if the dip is browning too much).
Garnish the dip with chopped spring onion and serve. Use the baked bread pieces to scoop up the dip.