Best method to Proof Sourdough Bread Bowls?
I want to make several bread bowls. They are going to be much larger than a bun and yet not nearly as large as a round loaf. I'd say about a 5" round loaf,baked. My question is: Would it be better to shape and proof these loaves in a small linen lined bowl..Or place them together on a sheet pan, much like you would rolls. I'm thinking not as close together as you would place rolls. Does anyone know how a bakery proofs their sourdough bread bowls?