Mama Nancy's Bread Bowls

Mama Nancy's Bread Bowls

“I just loved a good bowl of soup in a sourdough bread bowl as a kid.”

I would love more FREE recipes and tips straight to my IN BOX!

It was a rare, but special occasion when we would have lunch at the San Francisco Sourdough Bread Co. I always loved their soup in a bread bowl. Such a fun way to eat soup. I never could finish the bowl though. It was always too big. There's a fine line between big enough to hold a decent amount of soup and so giant you can't finish it. These bread bowls are small enough, most people can finish them. They go great with chili, broccoli cheese soup or our family's personal favorite - turkey tortellini soup!

Prep Time: 10 minutes

Bulk Ferment Time: 6-8 hours

Cook Time: 28 min

Servings: 4 bread bowls (248 g each)

Ingredients

For the Bread Bowls:

• 125 g Sourdough Starter, (active, bubbly)

• 360 g Warm Filtered Water

• 490 g All-Purpose Flour

• 15 g Sea Salt

Preparation Steps

1. Mix the dough. Perform 2 sets of stretch and folds 30 minutes apart. Bulk ferment the dough on the counter for several hours until a 74% rise at a dough temperature in the low 70’s. Divide the dough into 4 sections and shape as small boules.

2. Line 4 large cereal bowls with a tea towel and dust with Thai rice flour. Place a mini bread boule in each one. Cover and cold retard overnight. (Or skip this step and bake immediately.)

3. When you are ready to bake, preheat your oven to 450° F. Score each mini boule. Bake covered for 22 minutes and uncovered for 5 minutes.

4. Or you can do an open bake for 28-32 minutes at 425° F. Be sure to put a pan of water on the lower oven rack to create steam as you bake if you decide to do an open bake.

NOTE
These bread bowls are smaller than in a deli bread bowl because I could never finish a large one. If you prefer a larger bowl, just divide this recipe into 3 instead of 4 bowls.

*This is a Sourdough Living original recipe.

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