Sourdough Bread Bowls
Is there anything more comforting than freshly baked bread? This is a treat and my kids would eat anything I put in them. If you have sourdough starter use it to create this recipe. If you don’t, then make whatever bread you like. They are a generous size, so I took the tops from the bread and used them to make toast and then breadcrumbs for a pasta dish later in the week.
Sourdough Bread Bowls
Makes 4 bowls
PREP 20 minutes
COOK 20 minutes
INGREDIENTS
1 cup (227g) ripe (fed) sourdough starter
1 1/2 cups (340g) lukewarm water
1 to 2 teaspoons instant yeast
2 1/2 teaspoons salt
5 cups (602g) King Arthur Unbleached All-Purpose Flour
INSTRUCTIONS
Combine all of the ingredients, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
Gently divide into 4 equal pieces. If you are weighing them, it’ll be about 300 grams each.
Gently shape each portion of dough into a round ball, giving the dough height as you form it. Place 2 loaves on a parchment lined half sheet pan, spacing them apart.
Grease a piece of plastic wrap and cover each loaf. Allow the breads to rise for about 1 hour until they are puffy. When the bread is 10 minutes from the end of proofing, preheat the oven to 425°F.
Place a pan of hot water on the bottom of your oven to steam the breads, making the outside crusty.
Make a slash in the top of each loaf and bake the breads for about 20 minutes or until the outside is golden and the inside registers 200 degrees with a thermometer.
Allow the bread to cool on a rack before cutting into it. Fill with your desired soup, stew of chowder. Enjoy!