March 20, 2017 - 7:04pm
Sourdough bread bowls
Hi all,
I am very new to the baking world, but it's been an absolutely amazing experience for me learning about baking bread. I have a quick question, I have a sourdough recipe that I have been baking for the past several weeks that I really enjoy, no qualms with that, But I was wondering, any suggestions on converting to bread bowls? Does anyone have a specific weight they tend to get their bowls to be and do you guys just make your bowls from your regular country style bread recipes or do you enrich your dough for bowls?
I realize that I didnt post anything about my formula for my sourdough but my question is very general really. if that would help though, let me know and I'll post it. -------- Thanks in advance everyone!
eric
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but I know the question has been discussed previously. Try using the Search tool in the upper right corner and see what comes up.
Paul
I'll be making 40-50 this weekend, however I will not be making them with sourdough, but with commercial yeast. I feel there's really no point for something that will mostly be thrown away here...
I've not made them before, but have had a few good tips on it, so who knows!
-Gordon
The bread bowls i would like to make will be used/consumed at home rather than at a bakery. So, I understand where you are coming from drogon. These will most certainly NOT be thrown away, rather, they will be torn in to and eaten once the soup soaks in.
Drogon, maybe you can answer my question that I can't really seem to find. What are you shooting for, weight-wise, of your bowls be? So, i guess a more specific question is, when you divide up your dough, what are you shooting for per each piece of dough? This info will help me plan out my formula accordingly, and I would most certainly heed the word of a baker like yourself!
I'm aiming for 300g per bowl. That seems a lot, and it probably is. The chap who's making the soup/stew will take the tops off and use them, and scoop out the insides and use that too. I'll be using white flour only (I'm told any wholemeal will just soak through quicker). I'll be baking them hard too and the day before, so they have a chance to firm up and maybe even go a little stale.
Might do a trial run tomorrow though - maybe 250g would be enough and I might make them like cottage loaves by taking 1/3 of the dough off, then sitting that on-top of the main boulle. That'll make it come off easier to be used as a separate roll, however just cutting a cone shape into the domed top might be good enough to get a roll out of it, then scoop out the inside and compact it down...
The people arranging the event are a bunch of wolly hippy dippys who have been somewhat sub-optimal at communication, but I gather that they're using bread bowls rather than ceramic/plastic bowl to make it more "organic" and (probably) to reduce the washing up.
If you want to calculate the flour needed for a given dough weight, divide it by 1 plus the fraction of percentage. So if you're aiming for 62% (what I'll be using), then for a 300g boulle, you need: 300 / 1.62 = 185g flour, subtract that from the dough weight to get the water: 115g. Multiply that by the number of bowls and you're there. (7g dried yeast per 500g flour, same salt)
-Gordon
Thanks for that! If you are shooting for somewhere between 250 and 300g, then i think for my first go around i shall shoot for that as well. I hadn't thought about the bit about the wholemeal though, so thats good to know. I will adjust accordingly. I also like the idea of baking a day in advance, and also to bake them hard. Good stuff, thanks Gordon.
-Eric
Mine were baked yesterday and used at lunchtime today... They didn't leak! But the soup was fairly thick - I think the chap making it used some of the bread to thicken it up.
I ended up scaling to 250g and only putting 9 to a Rofco tray (Rofco B40), so I had to do 2 runs to get them all in. Baked them for about 20 minutes, then took them off the trays and put them directly onto the stones for another 5 minutes just to make sure the bases were crisp.
Cooling:
In the basket, hollowed out:
And with some gloop in: (this was the curry rather than the soup)
Cheers,
-Gordon
just yet. I was planning on baking on Tuesday. My wife was planning homemade French onion soup and having family over Wednesday. So I'm baking the day before like you suggested. Yours look awesome though! I sure hope mine don't leak as well! I'll make sure I take pictures and post.
according to my recipe, I am actually planninon 250g a piece as well. It is actually going to work out perfect with 250 so we'll see how they turn out!
My first batch were slightly under proofed, so split a little near the bases - however it didn't affect their ability to hold the gloop, so make sure you don't under proof, as you're not scoring to help take up any big degree of expansion. I didn't scoop out the insides, but the person that did, sliced the top off, then carefully cut round the inside of the bowl to control how much bread was left round the sides. Not a lot she could do with the base as she then had to tear the bread out by hand, but just be careful to leave enough bread in the base rather than go down to the crust.
Incidentally the colour in mine - a sort of beige rather than creamy white is due to the flour I used - bolted/sifted stoneground wheat and the sifting process leaves in some of the wheatgerm which affects the colour somewhat.
Hope it goes well!
-Gordon