bread bowl recipe
I am looking for a recipe for a bread bowl. I have a recipe to fill it with but I want a recipe from scratch for the bowl. Every recipe I have found is the soup or sauce and says to use a frozen dough. I would like to make it but most of my bread recipes are soft breads. If there is something I need to change about the recipes I already use, that is what I am unsure of.
Just make traditional french boules at 60% - 65% hydration. Here's how:
Stir together a kilo of flour, 600-650g of water, a tablespoon of salt, and some yeast (as little as half a teaspoon for a longer and more flavorful rise, more if you want things to happen more quickly). Let it rest for 5 minutes to half an hour, then knead (by hand or with a dough hook in the mixer) until you can get a windowpane (grab a pinch of dough and stretch it; if the dough breaks before you can see light through it, knead some more).
Let the dough rise until it doubles in volume, punch it down, and let it rise again. If you do this in a cool place, you'll develop more flavor. If you do it in a warm place, you'll be done more quickly.
Take about 8-12 ounces of dough and start forming a boule. Put it on a floured board, flatten it, then pull the far edge to the middle and press. Turn the dough ball 90 degrees, grab the far edge, pull it to the middle, and press again. Repeat 20 or 30 times or more. At the end, gather the edges of the dough together and pinch them to seal up your crust layer. Flip the boule over, score the top in a square, and set it aside to rise again. Repeat with the remaining dough.
Put a baking stone in the oven and preheat the oven to 450F for at least half an hour. Slide in as many boules as can comfortably fit, and toss a cup of water into the bottom of the oven to generate steam. (I'm assuming you're using an electric oven here.) When the bread is brown on the outside and 200F in the middle, you're done.
having a little experience with bread I would preheat the oven to 50 degrees higher than you want, add an empty pan under the stone, when you are at temperature open the oven and pour a cup of water into the empty pan, quickly close the oven, after a minute open the oven again and mist the dough and also the sides of the oven once again creating steam, do this 2 more times, then finish baking, you will be amazed at the results of the crust. Many professional bakery oven are equipt with mist "ers" that help to create the steam in the oven, the steam helps to produce the crusty layer on the outsides of Boules and breads. Good Luck !! Suggested reading " The Breadbakers Apprentice" - Peter Reinhart
When I make stew or soup in a bread bowl I often use crusty commercial boule loaves and just cut a circle in the top and pull out the bread to create a bowl (leaving a healthy amount of bread to maintain the security of the loaf when it's filled) and I moisten the crumb on the inside of the bowl and press it down before filling it so the interior surface is less porous.
If I use my own baked boule's I bake them in smaller, individual size loaves and process the recipe in the same manner. I have found that thicker soups and stews work best; thin soup/stew base tends to infiltrate the compressed crumb too quickly.
OK, did I miss the point or what?
Bread Bowls for Two
2 ½ tsp. active dry yeast
2 tsp. kosher salt
3 ¼ cups all-purpose flour, more for dusting dough
1 3/4 cups water (190 degrees +/-)
1. Mix first four ingredients in large bowl. Stir together to form soft, somewhat lose, dough. Mix to hydrate thoroughly, leaving no dry areas. Cover loosely with tea towel or plastic wrap and set aside at room temperature for 2 – 5 hours or until at least double in size. Dump out onto lightly floured surface and degas moderately (using fingertips rather than the fist) and divide into small grapefruit size pieces.
Turn the dough into round shapes, using hands to stretch the surface to a smooth shiny appearance.
Cut parchment paper to size of your baking stone. Dust peel or back of baking sheet with cornmeal. Place parchment paper on peel/baking sheet and sprinkle with cornmeal. Place the individual loaves onto the parchment paper and dust the tops of the loaves with cornmeal or corn flour, and cover loosely with plastic wrap or towel. Allow to rest 30 – 45 minutes or until about double in size.
Place a pan of boiling water on lowest oven rack. Place baking stone on a rack just above the water pan. Preheat oven to 500 degrees.
Slash the tops of each loaf with an “X” pattern running across the top and about 1/3 of the way down each side.
Load the loaves onto the baking stone, bake five minutes. Reduce heat to 450 degrees.
Bake until well browned, about 15 - 20 minutes. Internal temperature 195 – 200 degrees.
Cool wire rack for at least one hour before cutting.
Yield: 2 loaves.