The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking in the bowl...

jlewis30's picture

Baking in the bowl...


I have been working on my sourdough. I always have trouble with my round loaf flattening out, my dough tends to be a little over hydrated and surface tension is an issue. But I like the lighter crumb I get with the hydrated dough (I am sure I have lots of areas for improvement, I will get there).

Recently I had a minor epiphany about my bowls. I have three medium sized Pyrex mixing bowls, I figured if I let my loaves proof in those bowls I could just bake in them. I think it may be cheating, but the sourdough I made last week came out phenomenal (ate it too fast to take a picture lol). That time was a bit ad hoc so today I will bake actually PLANNING to use the bowls thus. They are proofing at the moment and look good. This round is 50% WW so it will be different then the last one, but I will be happy to get a similar tall beautiful result.

That is the dough proofing, I will add a pic after I bake it because it is amusing the heck out of me =)

What other surprising tools do our bread makes McGyver out of their found objects?

jlewis30's picture

Lol, OK, fairly fail but the bread is tasty and looks good upside down... The slices are perfect sammach size anyway

Antilope's picture

I've baked several times in a stainless steel mixing bowl the bread rose in. The bowl is thin, so it has a good heat transfer. No problem with sticking, just spray the bowl with non-stick spray before adding dough. My loaves fall right out. 

dabrownman's picture

wanting to bake in in my Pyrex mixing bowl too but never got around to it.  Will have to give it a go with the next bake!