Sourdough Bread Bowls THM E
Ingredients
- 1 1/4 cups active sourdough starter
- 1 1/2 cups water
- 3 cups White Whole Wheat Flour
- 2 tablespoons vital wheat gluten
- 1 teaspoon salt
Instructions
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Mixing: In a large mixing bowl, whisk starter, water, flour, and vital wheat gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 3 more times for a total of 4 folding times.
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Room temperature ferment: Allow the dough to ferment at room temperature for a total of 6 hours from the time you mix it until you shape it to be baked.
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Shaping: Weigh the dough to have the same size bread bowls. If you are serving adults and children you may want to make 2 sizes. I made 5 6-ounce loaves and 2 4-ounces loaves. Shape the loaves by stretching the dough into a 6 inch square, folding both sides in to form a rectangle, and then folding the rectangle in thirds. Then roll the dough in your hands to form a round loaf. This stretches the surface of the loaf which helps to hold the shape and give a nice oven spring when baked. Allow the loaves to rise for 1-2 hours.
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Baking: Place a cast iron skillet on the bottom rack of your oven. Preheated the oven to 400 degrees for 1 hour. Score each loaf with a lame. Just before placing the tray of miniture loaves into the oven, pour boiling water into the skillet which will created steam. Bake loaves for 35 minutes or until an internal temperature of 200 degrees is reached.
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To serve bread bowls: Cut out the top of each loaf. Using a fork or your hand, remove the inside of the loaf leaving a 3/4 inch shell. Fill will you favorite thick chili, stew or chowder. Dry the bread scraps you removed to use for crumbs.