Dan Lepard's chickpea cob loaf recipe

Chickpea flour gives the crumb a yellow tint and a compact and delicate texture. This is a bread absolutely designed to be sliced and served toasted alongside soups, hotpots and other beautifully sloppy autumn dishes. 50g unsalted butter 500g strong white flour, plus extra for shaping 175g chickpea flour 2 tsp fine salt 1 tsp fast-action yeast 300ml warm water In a large mixing bowl, rub the butter though the two flours and salt, then add the yeast and water. Mix to a smooth dough, and leave for an hour without kneading. Now lightly knead the dough for 10 seconds only, then leave for another 30 minutes. Flour both a tea-towel and a worktop. Tip the dough on to the work surface and pull the edges into the centre six or seven times, to make a giant Kaiser roll shape . Place the dough seam side up on the cloth, bring the corners together and lift into the bowl. Leave to rise for an hour, then heat the oven to 220C (200C fan-assisted)/425F/gas mark 7. Have ready a floured baking tray, carefully roll the dough out of the cloth on to your hand, then gently roll it seam side up on to the tray. Bake for 20 minutes, then reduce the heat to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 25 minutes more. danlepard.com/guardian