Cottage Loaf Shape

Abbi's cottage loaf unfortunately became 'Flat Janice' when her two balls of dough merged during baking. The cottage loaf's distinctive stacked shape requires specific technique. First, divide dough into ⅔ and ⅓ portions—this ratio creates the proper silhouette. Shape each piece into tight, smooth balls with good surface tension by cupping your hand and rotating the dough while tucking edges underneath. The critical step is creating the central join: press two floured fingers straight down through both balls until nearly reaching the pan. This binds the layers while maintaining separation. Press firmly and decisively—hesitation leads to incomplete connection and merging during the oven spring. Finally, don't overprove; fragile, overproofed dough will collapse and spread rather than holding its shape.