Mastering the Traditional Cottage Loaf Shape

The cottage loaf is an iconic British bread shape that requires specific technique to execute properly. The characteristic stacked formation with a central hole isn't just decorative—it serves structural and baking purposes. When shaping, divide the dough into two-thirds and one-third portions, creating tight, smooth balls by pulling the dough edges underneath and pinching to seal. The central hole, created by pushing a floured finger or wooden spoon handle straight through both tiers, helps the top section stay attached during baking and allows heat to penetrate evenly. Paul noted that "the cuts have gone slightly awry," referring to the decorative diagonal slashes around where the top meets the bottom. These cuts should be made with a very sharp blade at a 45-degree angle, radiating outward like sun rays. Decisive, confident cuts create better definition than tentative scoring. The cottage loaf shape is a test of shaping skill and proper proving—when executed well, it's visually stunning.