The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Bowls

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sixjs's picture
sixjs

Bread Bowls

I would like to make bread bowls for beef stew.  Which of your recipes will work best for this?  Any tips?

I have made the Rustic Bread twice with great results-especially considering it was only my first and second attempt!

Love your site.  Thank for your help!

andrew_l's picture
andrew_l

Richard Bertinet's book "Dough" has some great bread bowls - I've not made them yet.He uses them for soup and I had visions of them going soggy. I didn't think of stew being put in them but that would be a brilliant idea. So - I feel bread bowls coming on! Thanks for the idea!
Andrew

sixjs's picture
sixjs

sixjs

Thank-you for your reply!  I am going shopping tomorrow and will try to find the book you suggested.  I love to bake but am new to bread baking so any advice is appreciated!

I made some dough this morning and attempted to make bowls, but they are too small.  They will make good large rolls!

Thanks so much! Let us know how yours work out!

Jerry's picture
Jerry

I have made bread bowls in the past, but not for a couple of years. I think that the No-kneed Bread loaves should work very well, the problem being that in most ovens they could only be made two at a time.

Given enough time, I would make them, double wrap them in plastic wrap and freeze them. Then, take them out of the freezer at least a couple of hours before needed to thaw. Heat them up at 300 or 350F for 15 minutes or so and remove part of the top and enough of the crum to hold the stew.

 This sounds so good to me that I think I will try it myself.

Jerry in Seattle

qahtan's picture
qahtan

 

 Some time ago I too thought they were a novel idea, You have to get the right size, maybe the book will tell the amount for each.

 When I did mine I sliced off the top/to be lid and pulled a fair amount of the soft crumb out which I toasted into croutons. You do get a fair amount of waste as not many are going to eat the bowl as well as the contents, it's a a lot of bread. Any way let us know how you get on ... qahtan

Jerry's picture
Jerry

I can buy rustic bread bowls at my bakery for a litttle less than one dollar each. I can make NKB bread loaves for about 50 cents each. Mine taste better.

Using the removed top for a lid is a great idea. It certainly is too tasty to waste.

A great idea.

Jerry in Seattle

SourdoLady's picture
SourdoLady

Another way to make bread bowls is to mold a flat circle of dough over an upturned bowl (make sure it is oven-proof, and grease it), then bake it, bowl and all. After it is baked you just remove it from its 'mold' and viola--bread bowl! I also like this method because the inside has a crust which helps keep the inside from being too soggy AND there is no waste. You do need to have the dough thick enough on the bowl so that it has enough strength to hold the contents you put in it.

andrew_l's picture
andrew_l

Sourdo Lady, that is exactly the way Richard Bertinet does them. It sounds so clever - but I felt soup was too soggy making to be practical!
Stew, on the other hand....

scott lynch's picture
scott lynch

Sourdo Lady's suggestion is fantastic.  It occurs to me that you can get large size Pyrex custard cups that would make great molds--they are probably just big enough for a reasonable serving, are oven-safe, cheap enough to buy in quantity, and useful for other things.  I bet you could get 6 of them onto a half-sheet pan.  I can't wait to try this idea, although I am normally in the pot pie camp!