Sourdough Bread Bowls

Recipe by Chef #1401315
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READY IN: 4hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Sourdough Starter
  • 2 14
    teaspoons active dry yeast
  • 2 12
    cups lukewarm water (100-110 degrees)
  • 1 12
  • Bread Bowls
  • 3
    cups flour
  • 1
    tablespoon salt
  • 1
    cup sourdough starter (see above)
  • 12
    cup lukewarm water (100-110 degrees)
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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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