Sourdough French Bread and Bread Bowls by Reagan

[BakerAunt]

Sourdough French Bread.....bread bowls
Submitted by reagan on January 31, 2006 at 2:53 pm

This is really a good recipe, I've made loaves, as well as bread bowls. The recipe will make 2 nice size loaves, and 5 bread bowls.

2 cups proofed sourdough batter (see note)
1 package dry yeast
1 cup water (85 degrees)
3 tsp. sugar
1 tsp. salt
6 cups all purpose flour

NOTE: Remove sourdough starter from refrigerator and allow it to come to room temperature. Measure out 1 1/2 cups of starter and put it into a large mixing bowl. Add 1 1/2 cups flour and 1 cup water, 85 degrees). Mix this well, cover, and allow to sit overnight, unrefrigerated. This is called "proofing".

The next day:
Dissolve the yeast in the water Mix with the sourdough batter and then stir in the sugar and salt. Finally stir in the flour.

I use my mixer with the dough hook for this method. Knead with the mixer or by hand until the dough is very smooth and elastic.

Place the dough on a plastic tabletop and cover with a large metal bowl. I always spray my bowl with Pam. Allow the dough to double in bulk, about 1 1/2 hours.

Punch the dough down and knead it a bit. Divide it into 2 pieces. Shape each into a loaf and place on a baking sheet that has been sprinkled with cornmeal. Using a pastry brush, dab a little water on the top of each loaf. Allow the loaves to rise until double in bulk, slash the tops and bake in a 375 degree oven for about 30 minutes.

To make the bread bowls: divide dough into 4 or 5 equal pieces. This is a good time to pull out the scale and weigh each dough ball. Form into balls and let rise. Bake as above.

Once the bread bowls have cooled, cut the tops off and pull out some of the inner bread. I like to take my fist and work remaining bread into the bottom and sides of the bowl.

Spread the word

      

  

  

[Author]

Posts