Sourdough Bread Bowls
- Ready In:
- 4hrs 45mins
- Ingredients:
- 7
- Yields:
-
4 bread bowls
- Serves:
- 4
ingredients
-
Sourdough Starter
- 2 1⁄4 teaspoons active dry yeast
- 2 1⁄2 cups lukewarm water (100-110 degrees)
- 1 1⁄2 cups bread flour
-
Bread Bowls
- 3 cups flour
- 1 tablespoon salt
- 1 cup sourdough starter (see above)
- 1⁄2 cup lukewarm water (100-110 degrees)
directions
-
For the sourdough starter:
- In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
-
For the bread bowls:
- Combine the flour and salt in a large mixing bowl. Make a well in the center.
- Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
- On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
- Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
- Remove the dough from the bowl and punch it down to knock most of the volume out of it.
- Then knead the bread briefly, just to get it back into a nice ball shape.
- Cut the dough in half, then cut each piece in half again.
- Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
- Place the dough balls on an ungreased baking sheet as far apart as you can.
- Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
- Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
- Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!
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