Mar 9, 2011
Sourdough Bread Bowls
Homemade bread bowls? Really? Why didn't I think to make these at home before now? I have missed out on so many opportunities to eat soup in a bread bowl, salad in a bread bowl...this list goes on. But all of that will be corrected from here on out.
I was a little apprehensive about making sourdough bread for the first time but like any other yeast bread, just follow the directions and everything should go smoothly! I discovered the King Arthur Sourdough Primer through Annie's blog and that helped tremendously with achieving the desired result. Definitely check it out. There is a ton of information and any question that I had was answered through that primer.
I won't say that sourdough is my very favorite bread but this is definitely a delicious loaf that won't disappoint.
Sourdough Bread Bowls
starter seen on Annie's Eats, recipe from King Arthur Flour
For the starter:
2 cups warm water
1 tbsp. sugar or honey
1 tbsp. active dry yeast
2 cups unbleached all-purpose flour
1. Pour the warm water into a 2-quart glass or ceramic jar or bowl. Add in the sugar or honey and stir until dissolved. Add in the yeast; stir.
2. Slowly whisk in the flour and cover loosely with a clean kitchen towel. Let sit in a warm area.
3. Let the starter develop for 2-5 days, stirring once a day. When a sour aroma has developed and the bubbles have subsided, stir once more until ready to use.
You will need to feed your starter only once every two weeks. By using 1 cup of the starter in a recipe, you will be feeding it. Once you remove one cup of the starter, replace it with 1 cup of flour and 1/2 cup of water. Stir to combine and then let the starter sit out for another 12 hours before placing it back in the fridge. If you do not plan on baking with the starter in two weeks time, just discard the 1 cup of starter but still replace it with the flour and water.
For the bread:
1 cup sourdough starter
1 1/2 cups lukewarm water
2 tsp. active dry yeast
1 tbsp. sugar
2 1/2 tsp. salt
5 cups unbleached all-purpose flour
1. In the bowl of an electric mixer, combine all ingredients. Using a dough hook, knead on medium-low speed until dough is smooth, 7-10 minutes.
2. Remove dough to a clean work surface and knead by hand to form a smooth, round ball. Place into a lightly oiled bowl and cover with plastic wrap. Place in a warm spot and allow to rise until doubled in size, about 1 1/2 hours.
3. Remove plastic wrap and gently divide the dough. For bread bowl, divide dough into 4 or more pieces and shape into rounds. For regular loaves, divide into two pieces and shape into ovals.
4. Place loaves onto a parchment lined baking sheet and cover with a clean kitchen towel. Let rise until very puffy, about 1 hour. Preheat the oven to 425 degrees.
5. Spray the loaves with lukewarm water and create two deep, diagonal slashes in each loaf. (Use a serrated knife.)
6. For bread bowls, bake for 20-25 minutes. For regular loaves, bake for 25-30 minutes. (Bread should reach 200 degrees when tested with an instant-read thermometer.) Cool completely on a wire rack.