Sourdough Bread Bowls
Prep
3h
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Sourdough Bread Bowls
| 3 cup active and bubbly sourdough starter |
| 1 1/2 cup warm water |
| 1 Tbs, scant yeast (optional) |
| 1 Tbs sea salt |
| 6 - 8 cups unbleached flour |
Sourdough Bread Bowls Directions
- Dissolve the yeast if you are using it in warm water.
- In your stand mixer, aff the starter, yeast, water, salt and 2 cups of the flour.
- beat the batter until smooth
- Add the remaining flour, a little at a time just until the dough holds together and is not that sticky.
- Turn the dough out into a greased bowl, turning it to grease the rest of the dough.
- Cover with a damp cloth and let rise until foubled. 1 1/2 to 2 hours.
- after the dough has doubled, punch it down and turn onto a lightly floured surface and cut into 6 - 8 equal pieces.
- Shape into balls, makein sure to place any seams out of sight and on the bottom
- when you form the balls into bread bowls, place them on parchment on a cookie sheet covering with a damp towel.
- Let rise for 1 to 2 hours
- about 20 minutes before the bowls are done rising, Turn oven on to 450°
- Add a small pan onto the lowershelf filled with water to add a little steam to your oven.
- After your bowls have doubled in size, brush with an egg wash and place in oven and cook for 25 to 30 minutes.
- Thump the bowls on their bottoms, if it sounds hollow, the bowls are done
- Place on a wire rack to cool.
- When ready to serve, cut topps off and hollow out, then fill with chowder, soup, or stew.
